Tortelloni with carrot sauce
Ingredients
for 4 person
| 1 tbsp | butter |
| 1 | onion, finely chopped |
| 300 g | carrot, thinly sliced |
| 1 tsp | sugar |
| 2 ½ dl | vegetable bouillon |
| 1 tbsp | butter |
| 1 tbsp | clarified butter |
| 4 tbsp | panko breadcrumbs or regular breadcrumbs |
| 4 tbsp | flaked almonds |
| salt and pepper to taste | |
| ½ bunch | basil, finely chopped |
| 500 g | tortelloni |
| salted water, boiling |
How it's done
Carrot sauce
Heat the butter in a pan, sauté the onion. Add the carrots and sugar, cook for approx. 3 mins., pour in the stock, cover and simmer for approx. 20 mins. until soft. Add the butter, puree until smooth, cover and keep warm.
Crunchy topping
Heat the clarified butter in a frying pan. Toast the breadcrumbs and flaked almonds for approx. 3 mins. until golden brown, season, mix in the basil.
Tortelloni
Prepare the pasta according to the packet instructions, drain and mix with the carrot sauce. Add the crunchy topping.
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