An original receipt of Paola Naaggi, Chef of the Impero Restaurant of Sizzano.
For this receipt you will need:
- 500 g of artichoke Tortelloni
- 200 gr of mascarpone
- 4 medium-sized carrots
- A bit of leek
-salt and pepper
- 30 gr of butter
Peel and wash the carrots, cut them in little and thin sticks. In a pan burn the butter, add the carrots and cook at lively heat for 10 minutes mixing sometimes, salt and in a casserole pour a wire of oil and brown the leek and the rosemary. Unite the mascarpone, mix, salt and prepare. Cook the tortelloni in salt water. Distribute the mascarpone sauce on the bottom of the plates, support the tortelloni and add the carrots. Serve.
Enjoy your meal!