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Fennel & Mascarpone Tortelloni with Walnut-Thyme Pangrattato & Parmigiano Reggiano

Filled pastas, or pasta ripiena, as they are known in the vernacular, abound in Italy. Important is the distinction between the often confused tortellini and tortelloni. While the names are often mistakenly understood as one and the same, there’s a crucial element of difference between the two, namely their size. The -one or -oni in Italian expresses intensity, and as a result literally aggrandises any word it attaches itself onto. You’ll be delighted to know we’re therefore bringing you the heartier and more substantial variation.

Hailing from the gastronomical powerhouse that is the region of Emilia-Romagna— think of the much esteemed duo of Prosciutto Di Parma and Parmigiano Reggiano — we combine the tortelloni with an indulgent mascarpone, an Italian delicacy more often than not associated with sweeter dishes. Fear not, however, for the richness of the cheese is suitably blended with the anise-like flavour of the fennel. Finocchio— fennel in Italian — whilst also disparagingly suggestive of a ‘panzy’ certainly packs a punch here. The creamy texture is then complemented by the earthly and aromatic tangs of the walnut and thyme, making this a melt-in-your-mouth dish. As of course you’ve come to expect, we top it all off with a sprinkling of scattered Parmigiano Reggiano, only this time with a twist. The mountain variation of this delicacy — produced by cows that live in the fresh and rainy climate of the high-altitude pastures in the Apennines — mean for an even tastier garnish. Buon appetito.

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Story

Filled pastas, or pasta ripiena, as they are known in the vernacular, abound in Italy. Important is the distinction between the often confused tortellini and tortelloni. While the names are often mistakenly understood as one and the same, there’s a crucial element of difference between the two, namely their size. The -one or -oni in Italian expresses intensity, and as a result literally aggrandises any word it attaches itself onto. You’ll be delighted to know we’re therefore bringing you the heartier and more substantial variation.

Hailing from the gastronomical powerhouse that is the region of Emilia-Romagna— think of the much esteemed duo of Prosciutto Di Parma and Parmigiano Reggiano — we combine the tortelloni with an indulgent mascarpone, an Italian delicacy more often than not associated with sweeter dishes. Fear not, however, for the richness of the cheese is suitably blended with the anise-like flavour of the fennel. Finocchio— fennel in Italian — whilst also disparagingly suggestive of a ‘panzy’ certainly packs a punch here. The creamy texture is then complemented by the earthly and aromatic tangs of the walnut and thyme, making this a melt-in-your-mouth dish. As of course you’ve come to expect, we top it all off with a sprinkling of scattered Parmigiano Reggiano, only this time with a twist. The mountain variation of this delicacy — produced by cows that live in the fresh and rainy climate of the high-altitude pastures in the Apennines — mean for an even tastier garnish. Buon appetito.

Ingredients

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