Pasta Remoli’s potato, burrata and sundried tomato tortellini | Public Sector Catering
www.publicsectorcatering.co.uk
To celebrate National Vegetarian Week, Pasta Remoli head Chef and owner Simone Remoli is embracing the beauty and simplicity of creating delicious, wholesome and hearty vegetarian dinners from...
Ingredients
- 2 whole eggs
- 300g flour
- 4 egg yolks
- 3 medium sized potatoes
- 300g of sundried tomatoes
- Fennel seeds or oregano
- 2 lemon & ginger teabags
- 1 burrata
- 5 leaves of basil
- 1 handful of chopped parsley
- 7g of paprika
- Choose your selected pesto - can be homemade or shop bought
- 4 Cherry Tomatoes on a vine
- 10g of butter
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