Tortellini From Sicily

Heat the olive oil in a saucepan and then let the bacon cut into small cubes. Clean the vegetables accordingly, rinse and cut into very small cubes, add to the bacon form and sweat. Add the cleaned and sliced mushrooms and sweat them briefly as well. Now extinguish with the white wine. Pass the peeled tomatoes through a sieve and add. Add the whipped cream. Stir the finely chopped garlic cloves, the lemon zest and the kitchen herbs into the sauce. Season to taste with salt and freshly ground pepper. Lightly simmer in a covered saucepan over medium heat for about half an hour. Make the tortellini al dente. Cover with the sauce and bring to the table.

Our tip: use a bacon with a strong flavor – this will give this dish a special touch!

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