Potato leek and pancetta tortelli with radicchio (italian chicory)

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  • 500 gr potato
  • Leek and bacon tortelli
  • 50 gr Parmesan cheese
  • 30 gr butter
  • 30 gr Speck thickly sliced
  • 200 ml fresh cream
  • n.1 head radicchio from Treviso
  • n.1 shallot finelly sliced
  • ½ glass of red wine
Green pasta
Filling: potatoes, leeks, smoked bacon, Parmesan cheese, milk, butter, salt, pepper, vegetable stock and nutmeg.
For 4 people
Difficulty: Easy
Preparation: 15 min
Cooking: 4/5 min
  1. Fry shallot together with radicchio in butter, for few minutes
  2. Soften with red wine and cook for another 10 minutes on low heat
  3. Add cream and bring to boil. Purée in a blunder
  4. Finally pour purée in a plate and carefully place cooked tortelli on top
  5. Garnish with Parmesan cheese flakes and slices of Speck.