Artichoke Tortelloni Recipe
Artichoke mousse, white truffle brodo, aged Manchego, chervil
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Ingredients
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Artichoke Tortelloni Ingredients
Method
Preparation Directions
Prepare Artichoke Mousse
In a blender, combine the artichoke hearts, cream, aged Manchego cheese, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
Cook Tortelloni
In a pot of boiling salted water, cook the fresh tortelloni according to package instructions until al dente. Drain and set aside.
Prepare White Truffle Brodo
In a saucepan, heat vegetable broth over medium heat. Add white truffle oil and adjust seasoning with salt and black pepper. Keep warm.
Assemble the Dish
On a serving plate, place a generous spoonful of artichoke mousse in the center. Arrange the cooked tortelloni around the mousse. Drizzle with white truffle brodo around the plate.
Garnish
Finely chop the fresh chervil and sprinkle over the dish for garnish.