The tale of tortellini is steeped, poetically, in art history. You might well be familiar with the famous Renaissance painting by Sandro Botticelli, The Birth of Venus, which depicts the goddess of love and beauty emerging from a clam shell, carried onto the shore by a wave. Whilst this image may not conjure up associations with the small parcels of pasta in question here, they are more closely connected than you might expect. As legend has it, an innkeeper in Castelfranco Emilia, a town near Modena in the region of Emilia-Romagna, is said to have spied on one of his guests, Venus, through the keyhole of her door. In this partial glimpse, he was awestruck by her beauty. Besides himself, he rushed to his kitchen where it is said he created a new form of pasta, modelled on the goddess’ naval.
In our tribute to the traditional tortellini, which are a classic of Emilia-Romagna cuisine and often served as part of the Italian Christmas dinner (more on this in a few weeks' time), we have encased delicious morsels of Prosciutto in our dinky, hand-crafted tortellini. Served with burro di salvia (sage butter), the herby impression of this simple accompaniment accentuates the flavour of the salty Prosciutto. This meaty delicacy is another treasure of the Emilia-Romagna region and the unique flavour palette of this dry-cured ham is, in part, a result of the strict diet of the local pigs. They are fed only maize, barley, chestnuts and, crucially, liquid whey drained from Parmigiano-Reggiano cheese. Sprinkle these tortellini with a generous smattering of Italian cheese and be spirited away to the home of fresh pasta.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semola, WHEAT Flour, Free Range Pasteurised EGG (18%), Rice Flour), Filling (Dry Cured Ham (61%), Mortadella, Hard Grated Cheese (MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme), Breadcrumbs (WHEAT), Emulsifier (Potato Flakes, Starch, Rice Cream, Vegetable Fibre), Salt, Black Pepper, Natural Flavours)
Butter (MILK) (87%), Sage (10%), Salt, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
Calories per serving: 625kcal
Following nutritional information is per 100g:
- Energy 1302kJ
- Calories 312kcal
- Fat 17.6g
- Of which saturates 8.9g
- Carbohydrates 21.3g
- Of which sugars 0.6g
- Protein 17.1g
- Salt 2.6g