Chicken and Prosciutto Tortelloni with Arugula and Smoked Peppers
The origin of arugula aka, salad rocket, roquette, rucola, or rugula, can be traced back to the Mediterranean area where it was used by the romans for salads and flavored oils.
32 -40 tortelloni
1 ea red bell pepper (roasted)
1 ea yellow bell pepper (roasted)
½ cup extra virgin olive oil
1 ea garlic clove (chopped)
1 cup Parmigiano Reggiano (shredded)
8 oz fresh arugula
TT black pepper
1 ea lemon juiced
To make cheese tuile, sprinkle Parmigiano Reggiano in a non-stick skillet, melt the cheese and turn over once. Parsley, black pepper or other spices can mixed with the cheese for this preparation. Once toasted, let cool on wax paper. Toss lettuce and peppers with garlic, olive oil, lemon juice and coarsely ground black pepper. Plate accordingly with blanched and chilled tortelloni and cheese tuile.
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