Pecorino romano PDO and black pepper tortellini
From the eternal city of Roma, where it’s known as Cacio e Pepe, this wonderful recipe brings together the distinctive tang of specialty Pecorino PDO cheese and the invigorating spice of ground black pepper, wrapped in paper-thin pasta for a taste of classical Italian simplicity.
- 3 MINUTES COOKING TIME
- 2 SERVINGS
- 1260 KJ PER 100 GR
- No preservatives
- No artificial flavour
- No palm oil
INGREDIENTS
Filling (53%): Ricotta Cheese [Whey (Milk), Milk, Salt], Mascarpone Cheese [Cream (Milk), Milk], Cream (Milk), Sunflower Oil, Starches, Pecorino Romano Cheese PDO* (6.5%) (Sheep's Milk, Salt, Lamb Rennet), Breadcrumbs (Soft Wheat Flour, Water, Salt, Yeast), Mozzarella Cheese (Milk, Salt, Non-animal Rennet), Butter (Milk), Natural Flavours (Wheat, Barley), Vegetable Fibres, Salt, Black Pepper (0.4%).
Pasta (47%): Soft Wheat Flour, Egg (30%), Durum Wheat Semolina.
*PDO: Protected Designation of Origin.
NUTRITIONAL VALUE FOR 100G
-
Energy value1260 kJ
-
Fat14.6gSaturates6.6g
-
Carbohydrate31.9gSugars2.6g
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Protein9.6g
-
Sodium670g
