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TORTELLINI CON PROSCIUTTO CRUDO IN LEAK AND PANCETTA SOUP
Back to recipesServes 4
An ideal recipe for winter evenings, in which traditional Italian rural flavours blend perfectly.
INGREDIENTS
Tortellini con Prosciutto 250gBacon 100g
Butter 10g
Extra virgin olive oil 4 tablespoons
Leek 2
Potatoes 1
Vegetable broth 1lt
Chopped italian parsley to taste Salt to taste
Pepper to taste
PREPARATION
1.Cut the leaks into thin roundels and dice the potato and bacon.2.Gently fry the leaks in butter and oil, add the potato and the bacon, add the broth and cook for 30-35 minutes. Season with salt and pepper.
3.Cook the Tortellini con Prosciutto in the soup and serve with chopped parsley sprinkled on top.
NOTE
You can customise the preparation of the dish using spinach instead of leaks: it gives an excellent flavour.
SUGGESTED WINE
This dish, with its mellow, savoury flavours, is best accompanied by a fragrant, slightly sturdy and velvety red wine, that's not too tannic such as a Valpolicella
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