Tortellini or Tortelloni - if you can't find Tortellini you can also use Tortelloni which are similar but bigger in size. Availability: Even with all the help I received from you, I cannot find panna fresca. So far, I have only been able to find panna da cucina. Note to self: remind Ben that we need to move to Italy… or close enough that foraging is less of a pain. La crema di latte è anche detta panna liquida. Il nome è dovuto un po' alla sua consistenza e un po' alla sua derivazione: è la parte grassa del latte e la si otteneva lasciando quest'ultimo a riposare per mezza giornata (adesso è più frequente frullare il latte per velocizzare ed ottimizzare il lavoro). We eat a lot of pasta over here and it is more than just out of convenience. My kids L.O.V.E. pasta! And they aren’t bias on the type of pasta, either. Fettuccine, spaghetti, tortelloni, ravioli, capellini, macaroni, whatever type of pasta it is, they say bring it on!

We switch up the variety of sauces, but they really love it when I make the pasta with just a simple cream sauce. It has a hint of garlic that gives the sauce a rich flavor. Rose Jelly topping (5 minutes effort) – mix together the ingredients, heat and dissolve gelatine and sugar, push through a strainer and pour it over the set panna cotta There is lots of waiting time for setting on this tart, so you can certainly do it in stages but you will be rewarded with the most sublime dessert you’ve ever made. What is Rose Panna Cotta

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Garlic: Fresh garlic is necessary, I do not recommend using garlic powder or the pre-mince jar of garlic. You can use the pre-peeled garlic though, it just has the outer coating removed. Panna Cotta is a delicate and elegant dessert and it deserves a delicate flavour. If you’re concerned about the rose flavour, don’t be. It’s very subtle. I’ve never been a huge Turkish delight fan and I still love this tart. I mean, I looooove this tart. Baking with Panna or any creams takes a bit of practice. Even whipping cream, the most common usage requires skill and practice. Learning to make whipped toppings is the easiest way to practice skills with Panna and whipped cream. After you have used the heavy cream or Panna da Montarra, you should use it immediately. It will not spoil for a day or two but will lose its peaks and firmness and might become very watery. The simplicity of this dish is what really makes it special. It’s delicious food that is done in less than 15 minutes! Tortellini Pasta

Reserve pasta water - it's a good idea to reserve about ½ cup (120ml) of pasta water just in case you need to adjust the consistency of the sauce (you won't need it all). Tortellini alla panna with prosciutto and peas. The addition of peas and salty prosciutto makes some delicious food. Full instructions are in the recipe card.

Sugestii

Tortellini - you can use fresh or frozen tortellini. Traditionally they're filled with meat (carne) and that's the filling we used for this recipe but other fillings will also work.