A surprisingly original and simple first course that your friends and family will love!
Tortelli filled with courgettes and Parmesan cheese, a wonderful alternative to the usual ricotta and spinach tortelli (which you can find HERE), very easy to make.
And although we always promote the use of seasonal vegetables at all times, courgettes are easy to find all year round.
Once you learn how to make this dish as quickly as Chef Sara Lai, it will surely become one of your workhorses in the kitchen, with which to impress your guests.
Today we also have for you the perfect wine to go with this delicious dish: wine expert Filippo Bartolotta uncorks a bottle of Rosso di Montalcino DOCG, absolutely one of the best value for money wines in Italy.
Zucchini-filled Tortelli with Rosemary and Orange Butter
Ingredients for 4 servings
- Zucchini Tortelli Stuffing:
Zucchini 400 grams
Parmesan cheese (Grated) 50 grams
Extra-virgin olive oil as needed
Salt as needed
- Rosemary and Orange Dressing_
Butter 100 grams
Rosemary (Branch) as needed
Orange 1 (zest)
Parmesan cheese (Grated) as needed
- Homemade Tortelli Dough for Pumpkin-filled Tortelli
Semola flour 150 grams
All-purpose flour 150 grams
‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta
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