Tortelli with white cheese alla grigia are a first course typical of the Emilian tradition. The fresh pasta is filled with a delicious fresh spreadable cheese and is dressed with a sauce of pork jowl and aromatic herbs. A dish rich in flavor and perfect for a special dinner.
Make a dough from eggs and flour, roll it out and fill it with the fresh spreadable cheese, close it and form the tortelli; cook them in salted boiling water.
Brown the pork jowl cut into cubes in a non-stick pan, add the aromatic herbs and serve with the tortelli drained and cooked al dente.
Pasta cutter
Ladle
Italy
| Energy (kcal) | 373.87 |
| Carbohydrates (g) | 23.16 |
| of which Sugars (g) | 0.61 |
| Fat (g) | 24.42 |
| of which Saturates (g) | 6.13 |
| Protein (g) | 16.3 |
| Fiber (g) | 0.71 |
| Sale (g) | 0.63 |
