Antipasto Tortelloni with Serrano Ham & Burrata
in roasted bell pepper sauce with pistachios & arugula
Traditionally, Serrano ham is cured at high altitudes. It's even named after the Spanish word for highlands: "sierra".
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
40 g
Serrano ham
20 g
Arugula
10 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
⅓ can
Tinned cherry tomatoes
½ piece
Red onion
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
40 g
Roasted bell pepper sauce
150 g
Tortelloni with ricotta & spinach
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Soja, Mosterd)
Not included in your delivery
½ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Slice the onion into half-rings.
- Roughly chop the pistachios.
- Heat a drizzle of olive oil in a wok or deep frying pan over low heat. Fry the onion for 2 minutes.
- Add the cherry tomatoes and the roasted bell pepper sauce. Allow to simmer for 5 minutes over medium-high heat.
- Season to taste with salt and pepper.
- Boil plenty of water in a pot or saucepan for the tortelloni and crumble in the stock cube (see pantry for amount).
- Carefully separate the tortelloni and boil for 3 - 5 minutes, covered, then drain.
- Transfer the tortelloni to the sauce and mix well to combine.
- Carefully halve the burrata.
- Serve the arugula on plates and top with the tortelloni.
- Carefully separate the Serrano ham slices and arrange over the tortelloni. Top with the burrata.
- Garnish with the pistachios andd drizzle with extra virgin olive oil as preferred. Finish with some freshly ground black pepper to taste.
