STUFFED FRESH PASTA RECIPIES:

Panzarotti allo Speck,

in Walnut Sauce

Ingredients: 

500      g                               Panzarotti  allo Speck “Canuti”,

1          tablespoon             Cream Cheese (Crema ai Formaggi - MENU),

1          tablespoon             Walnut Sauce (Salsa Noci - MENU),

1          tablespoon             Beef Broth (Gran Cuoco Granulare - MENU),

1          cup                          Milk 3.5%

            Parmesan Cheese (grated)

            Salt - Pepper

Preparation:

1. Pour the cheese cream into a pan and dissolve, over medium heat, with milk.
2. Once diluted add the walnut sauce, the beef broth, salt, pepper and the grated parmesan. (Note: Sauce should be thin at the end of cooking).
3. Cook the Panzarotti Allo Speck “Canuti”, in abundant boiling salted water, drain and toss with the prepared sauce.
4. Serve hot, garnishing with grated parmesan.