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Mushroom Filled Fiorelli in Truffle Sauce with Bacon

Mushroom Filled Fiorelli in Truffle Sauce with Bacon

with parsley and Italian cheese

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

•Quick

Allergens:

Milk

•Cereals containing gluten

•Egg

•Wheat

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Truffle Zest

5 grams

Parsley

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

300 grams

Fresh Mushroom Fiorelli

(Contains: Milk, Cereals containing gluten, Egg, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)

500 grams

Cherry Tomatoes

100 grams

Irish Bacon Lardons

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)3238 kJ

Energy (kcal)774 kcal

Fat41.1 g

of which saturates19 g

Carbohydrate67.6 g

of which sugars11.3 g

Dietary Fiber7.7 g

Protein25.5 g

Salt12.9 g

Potassium863.5 mg

Calcium35 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

Cooking steps

Cook the Fiorelli

1

Boil a large pot of salted water for the fiorelli.
When boiling, add the pasta to the water and reduce the heat.
Simmer until softened, 5-6 mins.
Once cooked, drain in a sieve and pop back in the pot, off the heat.
Drizzle with oil to prevent sticking.

TIP: Once the fiorelli are in the water, do not allow the water boil anymore, otherwise they will burst.

Cook the Cherry Tomatoes

2

Meanwhile, roughly chop the parsley (stalks and all).
Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the tomatoes and bacon and cook until softened and lightly charred, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the creme fraiche and truffle zest and bring to a simmer.
Season to taste with salt and pepper. Loosen with a splash of water if necessary.

Coat the Pasta

3

Remove the pan from the heat and add the drained fiorelli.
Mix carefully (take care not to break the skin of the filled pasta) and season to taste with salt and pepper.

Divide and Serve

4

Divide the pasta between plates.
Scatter the cheese and chopped parsley over the top.

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