Italian
Radicchio and Speck Tortelloni with Cauliflower Cream
by Manu Food · 60K subscribers on YouTube
Tortelloni filled with radicchio and speck served with a creamy cauliflower sauce, nduja for spice, and crispy speck.
- Difficulty
- medium
Ingredients
9 items- 250 gTortelloni Speck e Radicchiofilled with radicchio and speck
- 1/2 pcsCavolfiore Piccolosmall cauliflower
- 150 gSpecksmoked cured pork, cut into strips for sauté and slices for crispy
- 'Ndujaspicy spreadable salami, to taste
- Extra Virgin Olive Oilextra virgin olive oil
- Butterbutter
- Oniononion
- Vegetable Broth Or Watervegetable broth or water
- Saltsalt
Method
- Clean the cauliflower and cut it into small pieces.
- Sauté the chopped onion in extra virgin olive oil.
- Add the cauliflower, let it heat through, then add broth or water and salt, cover, and cook until soft.
- Transfer the cooked cauliflower to a jug, discard excess water, and blend until smooth to create a cream.
- In a hot non-stick pan, sauté the speck cut into strips with a little butter.
- Cook the tortelloni in boiling salted water for 3-4 minutes, then drain.
- Add the tortelloni to the pan with the speck, add the cauliflower cream, and mix well.
- Prepare the nduja sauce: dissolve some nduja with hot water, stirring with a whisk.
- Serve the tortelloni with the nduja sauce and garnish with crispy speck slices (obtained by dehydrating speck in the microwave).
