Cheese tortelloni with beet, caprino cheese and chives cream

  • 1 package of cheese tortelloni
  • 2 beets
  • 2 small caprino cheeses
  • chives
  • vegetable broth
  • 1 small chili pepper
  • salt and pepper
  • extra virgin olive oil
  • 1 slice of garlic
Cook the tortelloni in abundant salty water. In the meanwhile, clean the beets and cut them in small pieces. Warm two spoonfuls of extra virgin olive oil in a pot, add a slice of garlic and minced chili pepper to it. Unite the beet to it and flavor everything. Put the broth inside the pot and cook everything for about 10 minutes. Blend everything until obtaining a soft cream. Arrange the cream in a plate and complete it with cheese tortelloni, some slices of caprino and chives.
Cooking time:
15 minutes

Comments are closed.