The creations of great chefs

POTATO AND BUFFALO MOZZARELLA TORTELLI WITH BROCCOLI RABE AND GOLD

Primi

  • Difficulty easy
  • Preparation 20 minutes
  • Tipology first course
  • Portions 4

INGREDIENTS

  • 500 g of potato tortelli
  • 1 kg broccoli rabe
  • 1 buffalo mozzarella
  • 1 clove of garlic
  • Extra virgin olive oil
  • 23 kt edible Gold Chef flakes

Preparation

Clean the broccoli rabe and cook in plenty of salted water for about 20 minutes. Drain and then cook in a pan over high heat for a few minutes with extra virgin olive oil and a clove of garlic. Blend the broccoli rabe until you creamy.

Cut the buffalo mozzarella into chunks and put them into a pan with a little oil until it melts into a thick sauce.
Boil the tortelli in salted water and drain them slightly al dente. Put the tortelli in the pan with the mozzarella and cook for a minute.

Plate by adding the broccoli rabe cream and mozzarella sauce. Decorate by gently resting a flake of edible Gold Chef gold on each tortello.

THE RECIPES OF VITO MOLLICA