<li><strong>1 pack of Casa Modena smoked bacon cubes</strong></li>
<li>1 kg peas (fresh or frozen)</li>
<li>30 g fresh single cream</li>
<li>3 spoons of extra virgin olive oil</li>
<li>1 medium white onion or 2 small ones</li>
<li>500 g vegetable stock</li>
<li>2 spoons of mixed salad seeds</li>
<li>table salt as required</li>
<li>black pepper as required</li>
1 pack of Casa Modena smoked bacon cubes
1 kg peas (fresh or frozen)
30 g fresh single cream
3 spoons of extra virgin olive oil
1 medium white onion or 2 small ones
500 g vegetable stock
2 spoons of mixed salad seeds
table salt as required
black pepper as required
'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
Put the oil in a pan, add the onion cut into julienne strips and half the pack of smoked bacon cubes. Fry gently for a few minutes, stirring frequently.
Add the peas and leave to cook for a few minutes. Add 450 g of vegetable stock, season with salt and pepper, then leave to simmer for 20 minutes, stirring occasionally.
Remove from the heat and blend with a hand-held mixer. Pass the mixture through a sieve with the help of a spatula and then, heat again for 5 minutes adding the remainder of the stock and cream, mixing with a wooden spoon.
Serve the soup and garnish with the remaining bacon cubes, fried to make them crispy, and the mixed seeds. Drizzle with oil.