Radicchio (italian chicory) tortelli with speck and balsamic vinegar

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  • 500 gr radicchio tortelli
  • 100 gr butter
  • 100 gr speck
  • n.1 shallot
  • Traditional Balsamic vinegar from Reggio Emilia
Green pasta
Filling: Radicchio from Treviso, Parmesan cheese, ricotta, onion garlic, butter, salt, pepper, nutmeg and breadcrumbs.
For 4 people
Difficulty: Easy
Preparation: 15 min
Cooking: 4/5 min
  1. Fry shallot in butter and add speck
  2. Cook on low heat until golden
  3. Then add cooked tortelli
  4. Decorate plate with some traditional Balsamic vinegar from Reggio Emilia.