Summary

Ingredients

• 800 g tortelloni, fresh, from the coolin shelf (cheese tortelloni)
• 2 lemon (s), juice it
• 4 clove (s) garlic
• 8 tablespoon olive oil, the best
• 1 teaspoon sugar
• salt and pepper
• 1 chilli pepper (s), fresh, diced without seeds

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Instructions

1. Heat the tortelloni in hot salted water according to the instructions on the packet, then drain into a large sieve and let cool.
2. Squeeze the lemons. Peel the garlic cloves and press them through a press. It is best to put both in a sealable salad bowl and stir a dressing with sugar, olive oil, salt and pepper.
3. Add the lukewarm to completely cooled tortelloni and mix everything together. Depending on your taste, add a few fresh chilli cubes. Turn the bowl over and over while pulling it through.
4. The salad tastes best when it has been steeped for a few hours. If necessary, season with a little lemon juice again before serving.