Ingredients
Stuffed tortelloni
(buffalo mozzarella)
100 gr. of Speck
5 courgettes
500 gr. Carrots
200 gr. Butter
Salt to taste.
Extra virgin olive oil to taste.

Preparation
Cook the carrots and one in plenty of water
Once cooked, drain them and reduce them to a cream with a
chopper. Take the courgettes, cut them into julienne strips and fry them in olive oil. Then add the already cut speck, and let the mixture fry for a few more minutes
minute and, once ready, add the butter and mix. In the meantime, cook the
Buffalo tortelloni in plenty of salted water.

Once cooked, spread a layer of carrots on the plate, on which place the Buffalo Tortelloni seasoned with the courgette and speck mixture. Once the dish is finished, serve hot.