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Tortellini with parmesan fondue sauce

Tortellini with a creamy parmesan fondue sauce.

Main courses Other

Tortellini with parmesan fondue sauce

Andre van Dongen

André van Dongen

Debic Culinary Consultant

Ingredients

For 10 servings

Parmesan cheese tuile

50 g parmesan cheese, finely grated

250 g Debic Culinaire Original

220 g parmesan cheese

Tortellini

10 tortellini

Garnish

1 tray basil cress

1 tray micro parsely

50 ml basil oil

Debic products used

Culinaire Original 20% 1L

Preparation

Parmesan cheese tuile

Cut a piece of baking paper measuring 10 x 10 cm.

Place a heap of finely grated parmesan cheese in the centre.

Place in the microwave for 10 seconds on full power.

Leave to cool and store in a well-sealed container with silica beads.

Fondue sauce

Heat the Culinaire Original to approximately 65°C.

Add the grated cheese in parts to the warm cream and stir well with a whisk until completely melted.

Season to taste with fresh pepper.

Cook the tortellini in salted water until done.

Assembly

Spoon the fondue sauce into the centre of the plates and arrange the tortellini on top.

Finishing touch

Finish with the tuile biscuit, green herbs and basil oil.

Recipe tags Main courses Other

debic for baker

debic for baker