Offered by Lidl Serve with salmon-filled tortelloni of squid ink and your companions are guaranteed to be impressed. However, they are a cinch to make and delicious with a wijnsausje. What do you need? (for 4 persons)
500 g black tortelloni with zalmvulling
1 shallot, peeled and halved
1 sprig of thyme
a few sprigs of parsley
3 preistengels
2 dl cream
2 dl white wine
2/3rd groentebouillonblokje
2 dl of water
50 g hazelnuts, coarsely chopped
olive oil
salt and pepper
this is how you make it:
1. Cut the bottom 15 inches of the leeks, but leave the roots attached to it. Remove the outer hard leaves. Wash the leeks thoroughly. Halve the preistukken in the length. Pour a large glug of olive oil in a pan, put the preistukken with the cutting edge down into the oil and fry light brown. Turn them over and pour a splash of water to keep the leeks 1 inch under water. Season with pepper and salt. Put a lid on the pan and cook the leeks until tender.
2. Heat the water for the sauce, add the vegetable stock and pour in the white wine. Add the peeled shallot and the thyme and allow to half cook. Add the cream and let it again to half the original volume. Season with pepper and salt.
3. Prepare the tortelloni as stated on the packaging. Divide the fried leeks on the plates and place the tortelloni on and finish with the white wine sauce, the hazelnuts and the parsley.
Pasta already combined with soup? These mezzelune-soup with spinach is delicious!
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