COOK FRESH! COOK NATURAL!

You will agree with us that pumpkin is the queen of autumn. Its delicate, slightly aromatic flavour wonderfully
complements with Aurelia fresh pasta. For a special autumn-on-a-plate experience, we designed new
Tortelloni filled with roasted pumpkin seeds.

Cook fresh with Maja - Cook natural!

AUTUMN
RECIPE

Tortelloni
with pumpkin in
mushroom and wine sauce

Ingredients:

1 Aurelia Tortelloni with roasted pumpkin seeds
1 ½ cup chicken stock, 1 cup dry red wine, 3
tablespoons olive oil, 350g mushrooms of your
choice (chopped), 225g chopped pancetta, 6
tablespoons butter, 1 cup grated parmesan cheese,
a pinch of sage, rosemary
Bring stock and wine to the boil and cook for 15-18
minutes. In a pan heat the oil, add mushrooms, salt
and cook for 5 minutes. Remove the mushrooms,
add pancetta and continue frying until brown. Add
stock with wine, butter, herbs, bring to the boil and
cook over low heat until sauce becomes slightly
thicker and then add mushrooms. If necessary,
dilute the sauce with a few tablespoons of water.
Stir in ½ cup parmesan, and pour the sauce over
cooked Tortelloni. Sprinkle with the rest of the
cheese.

Preparation time – 10 minutes
Cooking time – 20 minutes

 

Top groceries

Autumn brings us beautiful colours, flavours and aromas. It is a time when we celebrate the harmony of nature in sweet or spicy, juicy fruits and vegetables. In particular, we look forward to those with pungent flavours with fresh pasta which give us a rhapsody of superior gourmet delight. We would like to highlight some without which we cannot imagine our autumn plate, such as mushrooms, eggplant and cabbage, and their flavours we gladly enrich with typical autumn delicacies, such as walnuts and domestic Dalmatian pancetta.

Cooking tips

It is extremely easy and quick to cook fresh pasta.
Preparing a tasty, balanced meal does not require cooking virtuosity but we have prepared a few
useful tips to help you with cooking, serving, and storing fresh Aurelia tortelloni, ravioli, spaghetti and noodles.

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