The creations of great chefs
POTATO AND BUFFALO MOZZARELLA TORTELLI WITH BROCCOLI RABE AND GOLD
- Difficulty easy
- Preparation 20 minutes
- Tipology first course
- Portions 4
- 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
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.