Tortelloni antipasti salad cleaning, washing

Name: Tortelloni antipasti salad cleaning, washing
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (250 g) Tortelloni with meat filling; 7-10 Tbsp Salt; 5 TABLESPOONS Olive oil; 300 g small mushrooms; 1 medium zucchini; 1 big red pepper; 1 Garlic clove; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 75 ml Vegetable broth (instant); 4-5 Tbsp Balsamic vinegar; 6 Stem(s) Basil; 125 g Mozzarella cheese; 8 discs Parma ham

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (250 g) Tortelloni with meat filling
7-10 Tbsp Salt
5 TABLESPOONS Olive oil
300 g small mushrooms
1 medium zucchini
1 big red pepper
1 Garlic clove
7-10 Tbsp Pepper
1 TABLESPOON Sugar
75 ml Vegetable broth (instant)
4-5 Tbsp Balsamic vinegar
6 Stem(s) Basil
125 g Mozzarella cheese
8 discs Parma ham

Directions

1
Let the tortelloni steep in boiling salted water for about 2 minutes. Pour the tortelloni onto a sieve and drain. Heat 1 tablespoon of oil in a pan. Fry the tortelloni for about 3 minutes, turning them over and taking them out.
2
Clean and clean the mushrooms. Clean, wash and chop the zucchini and peppers. Peel garlic and chop finely. Heat 4 tablespoons of oil in a pan. Fry the mushrooms, vegetables and garlic for about 5 minutes.
3
Season with salt and pepper. Sprinkle sugar over it and let it caramelize a little bit. Deglaze with stock and vinegar and bring to the boil. Wash basil, pluck leaves from the stalks, chop coarsely and add to the vegetables.
4
Drain the mozzarella. Fold tortelloni and mozzarella into the vegetables. Season to taste again. Arrange tortelloni salad and ham on a plate. Garnish with basil.