Gluten-free Tortellini Prosciutto crudo with apple cream, potatoes and thyme onions

  • 1 pack Gluten-free Tortellini with Prosciutto Crudo
  • 2 potatoes
  • 1 onion
  • thyme
  • extra virgin olive oil
  • 20 g butter
  • vegetable stock
  • salt to taste
Peel and wash the potatoes and cut them into small pieces. Finely chop the onions. In a large pot you heat two tablespoons of extra virgin olive oil with the butter. Sauté the onions on low heat until they are soft. Peel the apple, remove the core and cut into small pieces. Join the onions. Finally, add the potatoes, a few leaves of thyme and cover with vegetable stock. Cook for 15-20 minutes or at least until the apple and potatoes are soft. Season with salt and blend it all. Cook the gluten-free Tortellini in salted boiling water for 5 minutes and as soon as they are ready, add them to the apple cream, potatoes and onions. Complete with a drizzle of extra virgin olive oil of good quality and a few leaves of thyme.
Cook time:
30 minutes

Comments are closed.