Lean tortelloni with salted zabaglione – Italian Cuisine

Lean tortelloni with salted zabaglione

1) Clean And washed the baby spinach e let them jump in a large pan for a couple of minutes with 10 g of butter, a pinch of salt and a little lightly crushed pink pepper.

2) Work the remaining butter with the parmesan, the grated orange zest and a pinch or more of cinnamon (the amount depends on your taste). Collect the egg yolks in a saucepan and work them with an electric whisk until they become frothy.

3) Put the saucepan on the stove in a bain-marie; unite the butter prepared, a little at a time and always mixing with a whisk (be careful that it does not boil).

4) When you have obtained a smooth and homogeneous mixture, unite the hot broth a little at a time, always stirring with a whisk. Carry on cooking until the sauce has thickened then remove immediately the saucepan from the bain-marie so that the cooking does not continue making the preparation "go crazy".

5) Cook the tortelloni in boiling salted water, drain a little al dente, pour them in the pan with the baby spinach e mix them gently. Put out the fire, unite salted zabaglione, stir and served immediately.


Posted on 19/01/2022


This recipe has already been read 329 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page