Tortellini alla Bolognese in Tyrolean sauce with smoked speck red Treviso chicory
Ingredienti per 4 persone
480 g Canuti Tortellini alla Bolognese
500 g red Treviso chicory
200 g smoked Tyrolean speck
250 ml extra virgin olive oil
100 g grated Parmigiano Reggiano cheese
1 clove garlic
1/4 litre cream (or béchamel sauce)
A few stems of chives
Finely chop the shallot and garlic and sauté in a pan with the oil and the chilli.
As soon as the vegetables start to brown, add the speck cut into matchsticks (julienne) and continue to cook over high heat for a few minutes.
Add the Treviso chicory, cut as preferred, and leave to cook over moderate heat for about 15 minutes.
Salt to taste.
Cook the CanutiTortellini alla Bolognese in abundant boiling salted water.
Drain and add to the sauce and the cream (or béchamel sauce).
Serve while still very hot, sprinkling with Parmigiano Reggiano and garnishing the serving dish with coarsely chopped chives.