Signature dish of Emilia-Romagna: tortellini filled with prosciutto crudo served in a hot, fragrant broth. Simple and quick, ideal for convivial lunches and moments of comfort.
Bring the ready-made vegetable broth to a boil in a saucepan.
When the broth is boiling, add the tortellini and cook them according to the times indicated on the package.
Once cooked, divide the tortellini and hot broth into soup bowls.
Finish with a grind of fresh black pepper and a drizzle of extra virgin olive oil to enhance the flavors.
Saucepan
Soup bowls
Pepper mill
A few minutes and quality ingredients are enough to enjoy a dish that smells of Italian tradition, warm and comforting like family holiday gatherings.
Italia, Emilia Romagna
| Energy (kcal) | 133.73 |
| Carbohydrates (g) | 2.85 |
| of which Sugars (g) | 2.71 |
| Fat (g) | 10.8 |
| of which Saturates (g) | 2.23 |
| Protein (g) | 5.55 |
| Fiber (g) | 1.83 |
| Sale (g) | 0.69 |
