Tuesday, 21 December 2010
Prawn tortellini with chickpea puree
The tortellini are best prepared ahead because they are tricky to make at the last minute. You could also prepare the salt fish dish and its sauce in advance so if you really were coming back for dinner after midnight mass it could be on the table in minutes.
Preparation time: in inverse proportion to the time taken to down the tortellini.
2tbsp olive oil