Material :
500g of fresh spinach ricotta tortellini, let cool
200 ml of cream
50 gr creme fraiche
1 egg
50 gr mozzarella, grated
1 teaspoon mustard dijon
125 gr of meat
30 gr fresh parmesan
1 slice of white bread
How to make :
Mix the cream with creme fraiche, eggs, mozzarella and mustard dijon and season with salt and pepper.
Cook tortellini in water for about 2 minutes until it rises to the surface.
Preheat the oven to 200 ° C.
Drain the tortellini, place it in a container arranged with Baking Paper Seven and pour it over the sauce. Crush the white bread and parmesan in a food processor and sprinkle with tortellini. Cook in the oven for about 20 minutes until the cheese is golden brown.
Meanwhile, diced the meat and fried it in a frying pan coated with Baking Paper Seven without the need for oil. Drain on Snack Paper Seven.
Sprinkle the chopped bacon on tortellini and serve.
