Creamy Tortellini Soup
The tortellini with tomato and basil cream was born from a beautiful basket full of tomatoes and cherry tomatoes given to me by a friend. I had about 10 kg of tomatoes and after making them in a thousand preparations I tried to pull out a recipe that had the taste of summer but with a rich, delicious and creamy key. The tortellini with tomato and basil cream is very easy to make, it can also be prepared with preserved cherry tomatoes and gives a delicious and quick first course that children also like so much. Not to mention that the soup is also vegetarian. It is an excellent alternative to the classic fresh tomato pasta, fragrant and ready quickly on the table.
The best use of the vegetable.
INGREDIENTS 350 gr cherry tomatoes 1 garlic cloveextra virgin olive oil to taste6 basil leavesParmesan cheese to tastesalt to taste
GUIDELINES Wash the cherry tomatoes well and peel a clove of garlic.Sauté the garlic clove in two rounds of oil. Dip the cherry tomatoes when golden brown. Cook adding 3 tablespoons of water. SaltedRemove the clove of garlic, turn off the heat. Put the cherry tomatoes in the blender, add the basil, Parmesan cheese and a finger of water. Blend until you get a soft and velvety cream. Cook the pasta, remove it al dente, drain and sauté with the cream of tomatoes adding a little oil. Add Parmesan cheese and pepper if desired. This pasta makes you hungry, doesn't it? I'm sure you'll love it.
Serve hot!
The tortellini with tomato and basil cream was born from a beautiful basket full of tomatoes and cherry tomatoes given to me by a friend. I had about 10 kg of tomatoes and after making them in a thousand preparations I tried to pull out a recipe that had the taste of summer but with a rich, delicious and creamy key. The tortellini with tomato and basil cream is very easy to make, it can also be prepared with preserved cherry tomatoes and gives a delicious and quick first course that children also like so much. Not to mention that the soup is also vegetarian. It is an excellent alternative to the classic fresh tomato pasta, fragrant and ready quickly on the table.
The best use of the vegetable.
INGREDIENTS
350 gr cherry tomatoes
1 garlic clove
extra virgin olive oil to taste
6 basil leaves
Parmesan cheese to taste
salt to taste
GUIDELINES
Wash the cherry tomatoes well and peel a clove of garlic.
Sauté the garlic clove in two rounds of oil. Dip the cherry tomatoes when golden brown. Cook adding 3 tablespoons of water. Salted
Remove the clove of garlic, turn off the heat. Put the cherry tomatoes in the blender, add the basil, Parmesan cheese and a finger of water. Blend until you get a soft and velvety cream. Cook the pasta, remove it al dente, drain and sauté with the cream of tomatoes adding a little oil. Add Parmesan cheese and pepper if desired. This pasta makes you hungry, doesn't it? I'm sure you'll love it.
Serve hot!
No comments:
Post a Comment