Tortellini in wafers of parmesan with diced pears and toasted hazelnuts, with Carandini Torre Argento Balsamic Vinegar of Modena PGI

Tortellini in wafers of parmesan with diced pears and toasted hazelnuts, with Carandini Torre Argento Balsamic Vinegar of Modena PGI

500g of traditional Tortellini Modena

1 pear diced

500g toasted hazelnuts

200g of Parmigiano Reggiano

100g butter

Carandini Torre Argento Balsamic Vinegar of Modena PGI 

Salt q.s.

Suggested match

Silver Tower

Balsamic Vinegar of Modena PGI

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Method

In a nonstick pan preheated put a handful of Parmesan cheese and spread with a spoon, cooking over a slow flame . Invert a small bowl basin and lay over the parmesan wafer to form the shape of a basket.

In a pan put the pears and Carandini Torre Argento Balsamic Vinegar of Modena PGI and caramelize quickly then let cool. Lay the tortellini inside the nests.

Aggiungere sopra le pere caramellate e le nocciole tostate; servire ben caldo.

For every day.
Try them with this recipe

Discover the range

For every day.
Try them with this recipe

A line of products designed for everyday use, available in four different versions. 
Matured in wooden barrels, these fragrant, well-balanced Carandini vinegars bring out the best in every dish, adding a little magic to any menu.

Discover the range

Blue Tower

Balsamic Vinegar of Modena PGI

Silver Tower

Balsamic Vinegar of Modena PGI

Gold Tower

Balsamic Vinegar of Modena PGI

Yellow Tower

Sweet Wine Vinegar