In the lovely city of Bruges, Belgium, I came across this traditional sausage / salami, an Artesanale Boerenring -a “farmer’s ring”, that is.

It is made from beef and pork, it was good enough to be eaten uncooked, but made a perfect companion to some ricotta and spinach tortelloni.

Laziness Factor: 1

[where 0 is a making a dog bark and 4 is making a monkey type a Shakespeare sonnet]

 Ingredients for 4 people:

– 500g tortelloni (preferably ricotta and spinach)
– 500g full-fat cream
– 50g chives
– 1 Belgian Artesanale Boerenring
– 2 garlic cloves
– salt, pepper, olive oil

 

1.

Start boiling some salted water for the tortelloni, keeping in mind that the sauce will take about 10-12 minutes to make.

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2.

Cut the Boerenring in bitable chunks and put it in a pan with some oil over high heat.

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3.

Chop the chives to not very small pieces.

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4.

Add the cream to the pan with the sausage and stir.

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5.

In just one minute, add the chives and some salt -and optionally some pepper, too.

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6.

In a little while this has become a rather homogeneous mix.

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7.

Drain the tortelloni and throw them in the sauce. The pasta will quickly absorb much of the cream.

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8.

Bon appetit! Enjoy this delicious dish either with or without grated cheese.

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Here is a video version of Tortelloni with Belgian Boerenring:

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The recipe presented above is Tortelloni with Belgian Boerenring and it belongs to the meat category.

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