mushrooms ... tortellini ... parmesan
Servings: 2
ingredients:
- 250 g tortellini filled with Parmesan & ricotta (ready for cooking)
- 6-8 leaves sage
- 10-20 g butter
- 40 g bacon (4 slices)
- 5-6 spring onions
- 150 g mushrooms
- salt & pepper (to taste)
- cream (optional)
- grated parmesan (optional)
how to:
- Chop the bacon, the mushrooms and the spring onions.
- Fry the sage leaves in butter for some minutes (3-4 min).
- Add the chopped bacon & the spring onions & mix (about 5 min).
- Discard the sage leaves.
- Add the chopped mushrooms, mix & fry for some minutes (about 5-6 min).
- Add salt & pepper to taste.
- Add some cream (2-3 tbsp) - if you like.
- Cook the tortellini (about 2 min in boiling water) & drain them. (Don't forget to start heating a pot filled with water when frying the vegetables!)
- Arrange the tortellini & the mushroom mess on 2 plates.
- Add generously freshly grated parmesan - if you like.
- Serve at once.
Notes
Tortellini: I worked with tortellini from my trusted food store - there chilling in the fridge area - requiring only about 2 min in boiling water.
Mushrooms: I always prefer the brown ones ...
Bacon: I worked with thinly sliced Italian bacon - each slice about 10 g.
Cream: Adding some cream at the end results in a allover creamy result - if you like. It's also fine without cream.