Tortellini with liver pate '

Tortellini with liver pate '
Tortellini with liver pate ' 5 1 Stefano Moraschini

Instructions

03608 TORTELLINI with LIVER PATE ' 4 INGREDIENTS PEOPLE 360 g fresh tortellini ready, 2 dice chicken, 80 g of mascarpone cheese, 80 g pat of Goose liver, 2 tablespoons butter, 3 tablespoons of brandy, 4 tablespoons grated Parmesan cheese, salt.

Preparation: 10 minutes cooking time: 8 minutes in an oven dish PROCEDURE mascarpone and pies, mix with a wooden spoon, add, drop by drop, brandy, stirring.

Taste and, if necessary, lightly salted.

Bring almost to a boil a pot with 4 quarts of salted water, mix in the nuts and pour over the tortellini before the water begins to boil.

Cook for 8 minutes, drain and keep aside half a cup of broth.

Put tortellini in the pot still warm, add the chopped butter, grana cheese and two tablespoons of the cooking broth.

Stir gently to avoid breaking the pasta, pour into baking dish, toss with sauce and serve hot.

Tortellini with liver pate '

License

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