Prosciutto-filled tortellini. A spicy and slow simmered salsa infused with garlic that coats the tortellini. Everything topped with some extra prosciutto, fried and crisp, and garlic chips. You're welcome. :)
Last year: Malibu banana bread (with rum, raisins and coconut).
Two years ago: Tortilla pizza with wild boar ham and bell pepper.
Three years ago: Truffle cake (Belgian), Spicy potato and cheese fritters and Asparagus, sun-dried tomato, cheese and olive bread.
Ingredients (serves 2):
- 250 g prosciutto-filled fresh tortellini
- 2 tablespoons olive oil
- 200 ml passata
- 1 small tomato
- 2 garlic cloves
- 1/2 of a red chili pepper
- salt and pepper to taste
- 100 g prosciutto slices
- 2 large garlic cloves
Cook the tortellini according to package instructions. Leave them aside.
In a small pot, put the olive oil and one garlic clove, sliced, over medium heat, together with the chili flakes. When the garlic is fragrant and golden, add the passata and the chopped tomato. Let it cook over low heat for 5-10 minutes or until a bit reduced.
Mix with the tortellini and set aside. In a pan placed over low heat, fry the prosciutto slices.
And also the remaining garlic clove, sliced:
Divide the tortellini between serving bowls, season with salt and pepper if necessary and top with the fried prosciutto and garlic chips. It's done, dig in! :)