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Ricotta Tortellini with Cole of Brussels

Bamboo boat and bamboo skewer & fork Supplied by Restaurantware.com

This is a very full plate. The energy the dumbbell pulp fiber is completed with the brussels sprouts and cheese protein.

I love brussels sprouts. I have to disagree when he says he has the unpleasant smell like sulfur. Buy organic, and do not cook much too long. I would enjoy a sweet, nutty aroma of them:)

Recipe Ricotta Tortellini with cole of Brussels
(premium silver for 2 people)

• 130 g ricotta tortellini
• 20 brussels sprouts
• 3 cloves organic garlic
• spoons vegetable broth
• 20 g
grated Parmesan cheese 1 sprig parsley
• sea \u200b\u200bsalt and olive oil

1. Put the fire a pot with water and salt, when it begins to boil, incorporates the tortellini. Let it cook until al dente. Drain, resfrescala in cold water.
2. Peel the garlic and cut into sheets. Cut the cabbage to the mitda if large. Put the fire
3. very slow antiaherente a pan with oil and garlic, cook 2 minutes. Put the fire little stronger, add the brussels sprouts and cook 3 minutes, discarding the garlic burned. Add a few tablespoons of vegetable broth, cook 2 minutes. Adjust the salt, cooked tortellini incorporates and continues the cooking 1 minute more. Put all in a furente, sprinkle with parsley and parmesan cheese, serve.