Yesterday I realised – even if most of my cooking is either Turkish or Italian, and even if Italywas on the Simplon Orient Express route, I still had not publisbed a single Italian recipe! This omissionis hereby now removed 🙂

Yes, I often make traditional pasta dishes like spaghetti carbonara, or penne all’Amatriciana, or buccatini cacio e pepe etc., and sooner or later I will publish ny recipes for all of these, but today I opted for a less known pasta dish, tortellini alla panna, i. e. tortellini with cream. Besides the basic version, just with cream and grated cheese, there are many possible additions, most often prosciutto or mushrooms. Now being summer, I found wonderful fresh chanterelle mushrooms, funghi finferli, at my local Zagreb farmer’s market, so I decided to add them, and I must say – no false modesty here – the result was super yummy.

Before the recipe, I would like to emphasise – you should use fresh tortellini. In Croatia we get freshly made pasta in the fridge section of supermarkets and in some farmer’s markets, Ihope where you live you can find them, as they are really miles away from the dry ones. Of course, you might attempt to make your own, but even if I tend to occasionally make own pasta, personally I find the work for tor2is simpy too much. So next time yousee fresh tortellini, choose some with a filling you like (I used prosciutto – filled ones) and cook away!

Suitable for: Definitely not vegan, nor glutene-free nor lactose-free. But, depending on the choice of tortellini it may be halal, kosher, vegetarian.

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⌚ Ca. 30 min

PDF-recipe for collecting and printing

Ingredients (for 2 servings) 🛒

250 g tortellini (fresh), 100 g cooking cream, 1-2 handful of fresh chanterelle mushrooms, 1 spring onion, 1 garlic clove, salt and pepper, peperoncini, 1.5 L beef or veggie bouillon, 4 tbsp hard grated cheese, 1 tbsp olive oil

How to 🍳

Put bouillon on the stove, meanwhile lean and cut the onion, garlic, and mushrooms. Heat the olive oil in a pan and start frying onions and garlic. When they soften, add the mushrooms. Fry on medium heat, occasionally stirring, for some 5 minutes. When the mushrooms start to soften, take about 150 ml of the bouillon and pour into pan, put the tortellini to cook in the remaining bouillon. Add the cream and cheese to the mushrooms,stir well to avoid clumps. Add salt and pepper, and – I like it, but it’s definitely optional – some crumbled peperoncini chilis. When the tortellini are duone, just transfer with a slotted spoon into te sauce, stir well, cook fora few more minjtes and serve hot!