Symbolic dish of Emilia-Romagna: tortellini stuffed with prosciutto crudo served in a hot and fragrant broth. Simple and quick, ideal for convivial lunches and moments of comfort.
Bring the ready vegetable broth to a boil in a saucepan.
When the broth boils, add the tortellini and cook them according to the times indicated on the package.
Once cooked, serve the tortellini and hot broth in deep plates.
Finish with a grind of fresh black pepper and a drizzle of extra virgin olive oil raw to enhance the flavors.
Saucepan
Deep plates
Pepper mill
A few minutes and quality ingredients are enough to enjoy a dish that smells of Italian tradition, warm and comforting like that of family celebrations.
Italy, Emilia Romagna
| Energy (kcal) | 133.73 |
| Carbohydrates (g) | 2.85 |
| of which Sugars (g) | 2.71 |
| Fat (g) | 10.8 |
| of which Saturates (g) | 2.23 |
| Protein (g) | 5.55 |
| Fiber (g) | 1.83 |
| Sale (g) | 0.69 |
