Tortellini tricolore Riccota e Spinaci on creamed wild mushrooms
Recipe Weight: 349g per Portion
| HILCONA Pasta Professional Tortellini Tricolore Ricotta e Spinaci, 10 kg, IQF | 2.000 kg |
| Rapeseed oil | 0.060 l |
| Wild mushroom mix, IQF | 1.000 kg |
| Onions, chopped into 3mm cubes | 0.200 kg |
| Garlic, chopped | 0.005 kg |
| Salt | 0.018 kg |
| Black pepper, fresh from the mill | 0.002 kg |
| Bechamel Sauce | 0.090 l |
| Full cream 35% | 0.100 kg |
| Parsley, chopped | 0.020 kg |
Preparation
Preparation:• Prepare all the ingredients
• Prepare the bechamel sauce according to the recipe
Method:
• Heat the rapeseed oil in a deep pan
• Cook the defrosted mushrooms in the rapeseed oil
• Season the mushrooms with salt and pepper
• Add the onion and garlic and cook
• Add the bechamel and cream and bring to the boil
• Let simmer for 5 minutes until nice and creamy
• At the same time, cook the pasta in a preheated combisteamer at 95°C and 100% steam for 8 minutes
• Plate with the creamed wild mushrooms and the pasta
• Garnish with the chopped parsley
Suggestion:
• HILCONA fresh pasta is ready to serve in 3 minutes in boiling water
| Nutritional values | per portion |
|---|---|
| Energy | 2079 kJ |
| Energy | 497 kcal |
| Fat | 15 g |
| - of which saturates | 4.5 g |
| Carbohydrates | 68 g |
| - of which sugar | 7.3 g |
| Fibre | 7.8 g |
| Protein | 18 g |
| Salt | 3.5 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.