Cacio e Pepe Tortelli are enriched with a creamy, velvety walnut sauce that enhances the spicy notes of the filling with a delicate toasted flavour. A simple yet refined dish, perfect for impressing with elegance.
Cacio e Pepe Tortelli with Walnut Sauce
15 minutes
Easy
2 people
Ingredients
Tortelli Cacio e Pepe
1 pack (200g)
Walnut kernels
60g + 10g for garnish
Fresh liquid cream
100ml
Grated Parmigiano Reggiano
30g
Milk
to taste
Extra virgin olive oil
to taste
Salt and pepper
to taste
preparation
1
First prepare the walnut sauce. Place the walnut kernels, Parmigiano Reggiano and a drizzle of extra virgin olive oil in a food processor. Blend until crumbly, then add the fresh cream and continue blending until smooth and homogeneous. If necessary, add a splash of milk to adjust the consistency.
2
Transfer the sauce to a large pan and warm it gently for a few minutes, stirring occasionally. Season with salt and finish with freshly ground black pepper.
3
Pour half a glass of water into the pan and bring to a boil. Add the Cacio e Pepe Tortelli and cook over medium heat for about 5 minutes, or until the sauce reaches the desired consistency, stirring gently from time to time.
4
Serve piping hot with freshly ground black pepper and, if desired, some chopped walnuts for extra crunch.
In this recipe:
Tortelli Cacio e Pepe
From Nonna Ebe’s love for Tortelli and the goodness of the most timeless Italian classics comes a tantalising brand new filling in the very best tradition of Cacio&Pepe: the unmistakable sauce made with an emulsion of Pecorino Romano PDO is combined with the vibrant fragrance of freshly milled black pepper to create a balanced, enveloping and irresistible filling. A creamy and appetising Tortello that faithfully interprets all the tradition of real Cacio e Pepe!
LET YOURSELF BE INSPIRED
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