Chicken Tortelloni

Ingredients for 2 servings:

• 1 pack of tortelloni with mushroom filling, fresh (250 g)
• 7 slices of pancetta
• 1 m.-sized onion(s)
• 1 pack of mushrooms (250 g)
• 2 cups of cream (200 g each)
• 1 tbsp, heaped crème fraîche
• 1 tsp herbs de Provence
• 1 garlic clove(s)
• 50 g Parmesan, freshly grated
• ½ tsp vegetable broth, instant
• 1 tbsp butter
• Salt and pepper, black, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

…like Nonna’s in Abruzzo made it. Regular or vegetarian options available!

Cut the pancetta into strips, finely dice the onion, and crush the garlic with a pinch of salt using the back of a knife. Halve half of the cleaned mushrooms and slice them into thin strips. Cut the other half into quarters. Bring the water for the pasta to a boil and season with salt. Use 1 tablespoon of salt to 1 liter of water. Fry the pancetta in a pan until crispy, add the onion and sweat until translucent. Add the butter and melt. Add the thin strips of mushrooms and fry until they begin to release water. Add the cream and simmer for 5 minutes. Season with granulated stock and Provençal herbs. Add the garlic. Simmer for another 5 minutes. Add the quartered mushrooms and simmer for another 5 minutes. Slowly sprinkle in the Parmesan cheese and stir in. Taste and adjust the seasoning frequently, as it’s easy to add too much salt. Season with pepper. Turn off the heat and stir in the crème fraîche. While it’s still simmering, the crème fraîche can curdle. Cook the tortelloni for 5 minutes and drain when done. In a bowl, drizzle a little butter over the tortelloni and fold in. Sprinkle the dish on the plate with some coarsely ground black pepper. Enjoy! Vegetarian version: If you omit the pancetta and season with smoked salt, you have a vegetarian dish. You can also use smoked tofu instead of the pancetta.