Ultimate Burrata Topped Truffle Mushroom Tortelloni

While the water boils, preheat your grill to high.

Heat a large frying pan on medium heat (no oil).

Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. 

Pop the pine nuts in a small bowl and set aside for later.

Return the (now empty) frying pan on high heat with a drizzle of oil.

Once hot, add the mushrooms to the pan and stir-fry until browned, 5-6 mins. Season with salt and pepper.

Meanwhile, when your pan of water is boiling, add the tortelloni and bring back to the boil. Cook until tender, 4-5 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the mushrooms have browned, reduce the heat and add the remaining garlic. Stir-fry for a further 30 secs.

Stir in the water for the sauce (see pantry for amount) and wild mushroom paste. Bring to the boil, then simmer until the liquid has reduced, 5-6 mins. 

Meanwhile, grill your garlic ciabatta until golden, 6-7 mins.

Once the sauce has reduced, stir in the creme fraiche and hard Italian style cheese.

Warm through, 1-2 mins, then remove from the heat. Add a splash of water to loosen if needed.

Stir through the truffle zest and season with salt and pepper.