Adam’s still in the region of Emilia Romagna, and is spending time in local restaurant Osteria Francesana to learn about the local produce, and how to use it in pasta dishes at home. Emilia Romagna is a region with many traditional recipes, and Adam works with Osteria Francesana chef Massimo to create modern versions of these dishes. Adam explores the town of Modena and learns about its famous vinegar and how it can be used in a variety of Italian dishes. Adam uses all of the key ingredients that he’s collected over Emilia Romagna to create a delicious tortellini dish that anyone can make.

 

Episode 11 – Emilia Romagna, Part 2: Videos


Teaser Trailer

Fresh Tortellini with Parmesan, Cream, and Hazelnut Prosciutto Crumble

 

 

Fresh Tortellini with Parmesan, Cream, and Hazelnut Prosciutto Crumble Recipe


Ingredients

San Remo Fresh Beef Tortellini 625g
100ml thickened pouring cream
25g butter
100g grated parmesan cheese
150g whole hazelnuts with skin removed
100g finely sliced prosciutto

 

Method

  1. Cook pasta according to packet directions
  2. Pour cream into pan with butter and parmesan. Allow mixture to slowly heat until thickened
  3. Drain cooked pasta, add to cream mixture and toss through
  4. Serve garnished with hazelnut and prosciutto crumble
Hazelnut Crumble
  1. Toast hazelnuts in pan
  2. Remove from heat and cool
  3. Add prosciutto and lightly fry until crisp
  4. Remove from heat and place onto absorbent towel
  5. Put hazelnuts and prosciutto into food processor and blitz to a crumble mixture
 

Recipe Details

Difficulty: 2
Preparation Time:  10 mins
Cooking Time:  10 mins
Serves: 4
Meal Occasion: Main course, Entertaining
Region: Australia