Mushroom Filled Fiorelli in Truffle Sauce with Mozzarella
with parsley and Italian cheese
A recipe conveniently customised just to your liking.
Tags:
Quick
•Family Friendly
•Veggie
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
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
300 grams
Fresh Mushroom Fiorelli
(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)
500 grams
Cherry Tomatoes
125 grams
Mozzarella
(Contains: Milk)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3293 kJ
Energy (kcal)787 kcal
Fat41.1 g
of which saturates23.5 g
Carbohydrate67.8 g
of which sugars11.4 g
Dietary Fiber7.7 g
Protein33.5 g
Cholesterol0 mg
Salt11.48 g
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
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.
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 cook until softened and lightly charred, 5-6 mins. - 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.
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.
- Drain and tear the mozzarella.
4
- Divide the pasta between plates.
- Scatter the mozzarella, Italian cheese and chopped parsley over the top.
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