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Pasta & Company

Advice from the chef

Savory and refined recipes, perfect for those who seek healthy and quick solutions for lunch and dinner that are truly appetizing!

Tortellone with Cuneo cured ham, grana cheese and Tonda Gentile hazelnuts

Preparation
15 minutes
Difficulty
Low
Type of past
Tortelloni (big rounds of pasta with a filling)

Ingredients to serve 4 people

200 gr
chickpeas
2 slices
raw Cuneo hams
to taste
fresh rosemary
80 gr
Tonda Gentile hazelnuts
to taste
Extra virgin olive oil
to taste
salt and pepper

Condiment

Cuneo cured ham and Tonda Gentile hazelnuts

Procedure

Put the chickpeas in a mixer, add salt pepper, blend and set aside. Chop up the hazelnuts and the rosemary by hand. Cook the P&C Fresh Pasta and saute in a pan with the chickpeas sauce. Plate adding the chopped hazelnuts, the rosemary and the ham dried in a microwave oven for 30 seconds.

Tips from the chef

You can use lentils instead of the chickpeas and cured ham can be replaced with speck.

You should also try this recipe with:

Schiaffoni with figs and cured ham
Raviolini langaroli

Advice from the chef

Savory and refined recipes, perfect for those who seek healthy and quick solutions for lunch and dinner that are truly appetizing!