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Tortellini di Vitello

Tortellini di Vitello
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A delicious dish

Serves 2

Ingredients

  • 250 g veal tortellini
  • 50 g extra virgin olive oil
  • ½ brown onion sliced chinese style
  • 1 sprig fresh rosemary
  • 2 cloves garlic sliced
  • 200 ml beef stock or chicken stock
  • 1 really ripe tomato sliced with seeds and skin on
  • 100 g parmesan grated
  • 150 ml pinot noir
  • 80 g butter
  • salt
  • Freshly ground pepper
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Method

  1. Bring a pot of salted water to the boil and cook tortellini for 5 minutes.
  2. Drain.
  3. In another pot, add the oil and sweat the onion and rosemary.
  4. Season and add garlic and cook for 1 minute.
  5. Add the sliced tomato and sweat until the tomato ‘bleeds’.
  6. Splash in the pinot and bring to the boil.
  7. Add the stock, return to the boil then add the tortellini and boil for a further 2 minutes.
  8. Add butter and Parmesan and check for seasoning.
  9. Serve with a simple rocket and sliced fennel salad dressed with balsamic and extra virgin oil.
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