150 gr. fresh pasta
200 gr. Morlacco di Grappa cheese
For the Peperonata: an onion, a courgette, an aubergine, half a yellow pepper, half a red pepper, extra virgin olive oil
Melt the Morlacco in a bain marie. When melted add the egg and let it cool. Cut the pasta into squares and close the tortelli. Meanwhile, cook the vegetables one at a time in a frying pan with a little olive oil. Unite all the vegetables in a large frying pan and toss with the tortelli that has been cooked in boiling water. Stir-fry for a minute and serve on a plate with some chives.
Recipe submitted by:
Ristorante Castello Superiore – Marostica