Tortellini with minced meat filling

Creamy Tortellini with Foie Gras and Penja White Pepper – Serves 2

Discover a refined recipe for 2 people, where Penja white pepper reveals all its aromatic power and sublimates the sweetness of the cream and foie gras. Ideal for a gourmet and elegant dinner.

Ingredients:

• 500 g meat-filled tortellini
• 1 slice of foie gras
• 250 cl of liquid cream (optional)
• Turmeric and condiment to taste
• Generously cracked Penja white pepper
• Grated Parmesan cheese (optional)
• Salt and possibly a stock cube for cooking

Preparation:

1. Cook the tortellini in boiling salted water, possibly with a stock cube. Drain in a colander once cooked.
2. Melt the slice of foie gras in the liquid cream, then add the turmeric and the condiment of your choice.
3. Season with plenty of pepper with the crushed Penja white pepper just before cooking to preserve its aroma.
4. When the cream begins to simmer, stir in the tortellini and remove from heat immediately to maintain the texture.
5. Serve hot, possibly sprinkling with Parmesan cheese for an even more refined taste.

Abodo House Advice:

To enhance the taste of the white Penja pepper, crush it just before incorporating it into the sauce. This recipe combines the aromatic richness of pepper and the sweetness of foie gras for a gourmet and memorable dish.