How to Make Perfect Tortellini ai finferli suitable for every moment!

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Un primo piatto dal sapore intenso grazie allo stuzzicante ripieno. I tortellini in brodo vegetale: un classico della gastronomia italiana amato da tutti. Vediamo insieme come preparare i tortellini con l'aiutante per eccellenza in.

You need tortellini.
Prepare chanterelle mushrooms.
You need to prepare butter.
Prepare Olive oil.
Provide white wine.
You need to prepare Fresh parsley and parmesan to serve.
Prepare Salt.

Short Tips:

Do not worry about sharp knives. Can they give you a nasty cut? absolutely. However dull knives are constantly verified to be more dangerous because they are more prone to slip when cutting, which makes the possibility of cutting yourself higher. If you decide to keeping knives sharp, you must also learn how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

Bring a pot of salted water to the boil. Wash and roughly chop the mushrooms. Melt a small knob of butter in olive oil.
When it's melted, add the mushrooms and turn up the heat. Add wine and let it evaporate. Add pasta to the water, fresh tortellini takes just 2 mins. Add a ladle of cooking water to sauce and the parsley.
Drain pasta, add to sauce and serve with grated parmesan if desired.

Di solito In Alto Adige o in Trentino sono soliti. Tortellini are ring-shaped pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, Mortadella), Parmigiano Reggiano cheese, egg and nutmeg and served in capon broth (in brodo di cappone). Il famoso ossobuco ai finferli è uno dei secondi piatti capaci di esaltarne ancora di più il sapore e l'aroma. Questo speciale fungo si presta anche ad essere conservato sotto aceto o essiccato.

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