Tortellini Caprese – Kalamata Papadimitriou

Tortellini Caprese

Vangelis Driskas, Chef


250 gr tortellini
200 gr baby mozzarella balls
2 tomatoes
3-4 sprigs fresh basil
4 tbsp grated tomato
2 tbsp mustard with honey Kalamata Papadimitriou
2 tbsp balsamic vinegar with honey
Olive oil
Sea salt in flakes
Parmesan flakes for serving

For the warm version of the dish, boil the tortellini and heat the tomato sauce.
Mix with a little chopped basil and the baby mozzarella balls.
Serve with Parmesan Flakes
For the cool version of the dish, boil the tortellini, drain and let them cool down.
Chop the tomatoes and basil.
In a bowl combine the tortellini, the tomatoes, the baby mozzarella balls, the basil and a little salt in flakes.
Beat separately in another bowl 6 tablespoons of olive oil with the mustard and balsamic vinegar.
Pour the dressing over the salad, mix and serve.
Sprinkle with chopped basil and parmesan flakes.

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