A simple classic Italian pasta dish, which is a family favourite and a true Modenese classic. Topped with our Black Label Balsamic vinegar, to add a hint of sweetness to balance the saltiness of the dish. Delicious!
Serve the dish with a ladle of the broth you used to cook the tortellini for a truly authentic Italian experience.
3 litres chicken stock
500g meat/prosciutto-filled tortellini
2 tbsp extra virgin olive oil
150g bacon raw & diced
60g parmigiano reggiano grated
2 tbsp Mazzetti Balsamic Vinegar of Modena
12 cups chicken stock
17 oz meat/prosciutto-filled tortellini
2 tbsp extra virgin olive oil
5 oz bacon raw & diced
4 tbsp parmigiano reggiano grated
2 tbsp Mazzetti Balsamic Vinegar of Modena
In a pot, bring the chicken stock to the boil. Then lower the heat and cook Tortellini in the boiling stock for approx. 4-5 minutes. Meanwhile, in a pan, cook the diced bacon with a tablespoon of oil.
When the Tortellini are ready, drain the stock and put them in the pan with the cooked bacon. Add the remaining oil, grated Parmigiano and stir gently until the cheese becomes creamy.
Serve the Tortellini on a soup plate to keep them warm, and finish with a generous drizzle of our delicious Black Label Balsamic Vinegar.
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