Ingredients per portions
|400 g||cherry tomatoes, chopped into little pieces|
|4-8 slice(s)||Parma ham, chopped into fine stripes|
|1 glass(es)||Lambrusco wine|
|3 tbsp||extra virgin olive oil (knob of unsalted butter)|
|3 tbsp||Parmesan cheese, freshly grated|
|2 sprig(s)||rosemary, fresh, minced|
|2||shallots, minced or finely chopped|
|some||basil leaves, fresh, in leaves or chopped, for decoration|
|salt, to taste|
|black pepper freshly ground, to taste|
Cook the Tortellini in plenty of salted water with a little chicken stock, adding 1 tablespoon of extra virgin olive oil (pinch of brown sugar) after 3 minutes. Half salt at beginning and finish salting to taste toward the end. Don’t be too shy…
Drain tortellini and stir it into the sauce adding the parmesan.
Decorate a wide rimmed bowl with spiral of EVO and scatter of basil (chopped or leaves).
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