Mezzelune alla Rucola with truffle cream sauce (Promidinner Jungle Camp Main Course Kathy Karrenbauer)

Name: Mezzelune alla Rucola with truffle cream sauce (Promidinner Jungle Camp Main Course Kathy Karrenbauer)
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g Parma ham, in thin slices; 250 g Arugula (rocket); 1 TABLESPOON Olive oil; 400 g Whipped cream; 7-10 Tbsp black pepper; 7-10 Tbsp Salt; 500 g filled dumplings with ricotta and rocket (from the refrigerator); 1-2 TEASPOONS Truffle oil; 50 g Parmesan cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

100 g Parma ham, in thin slices
250 g Arugula (rocket)
1 TABLESPOON Olive oil
400 g Whipped cream
7-10 Tbsp black pepper
7-10 Tbsp Salt
500 g filled dumplings with ricotta and rocket (from the refrigerator)
1-2 TEASPOONS Truffle oil
50 g Parmesan cheese

Directions

1
Cut Parma ham into strips. Wash and clean the arugula, dab dry, set aside approx. 1/3, cut the rest into small pieces. Heat olive oil in a pan. Fry Parma ham briefly. Add rocket and fry briefly. Add cream and season with salt and pepper. Let it simmer for 4-6 minutes at high heat
2
Cook the pasta in boiling salted water according to the instructions on the packet. Drain and allow to drain. Season sauce with truffle oil and mix in noodles. Serve with set aside rocket salad, slicing parmesan on top. Serve immediately