Tortellini in a pea cream sauce, topped with crispy prosciutto and caprese
I’m a newbie and ready for my roasting…please be gentle
by Jessie011406
4 Comments
faucetpants
This is not bad. I feel it is simply too dry, and the cheese should be emulsified into the sauce.
Optimal-Hunt-3269
It’s exciting! Use a microplane if you don’t want the cheese to look like dandruff.
Shameful_fisting
Honestly sounds really good but the look just seems off to me it almost feels too dry and too wet at the same if that makes any sense. i think I would rather see a thinker sauce that incorporates the cheese and get rid of what looks like pre-shredded parm. Additionally I think you could benefit from having less volume on the plate it just seem a bit crowded. That all said I think you’re onto something here maybe rework it a bit cause the dish sounds good.
Tatertotfreak74
Way too much going on .. probably tastes good but a hot mess Take off like 4 things
4 Comments
This is not bad. I feel it is simply too dry, and the cheese should be emulsified into the sauce.
It’s exciting! Use a microplane if you don’t want the cheese to look like dandruff.
Honestly sounds really good but the look just seems off to me it almost feels too dry and too wet at the same if that makes any sense. i think I would rather see a thinker sauce that incorporates the cheese and get rid of what looks like pre-shredded parm. Additionally I think you could benefit from having less volume on the plate it just seem a bit crowded. That all said I think you’re onto something here maybe rework it a bit cause the dish sounds good.
Way too much going on .. probably tastes good but a hot mess
Take off like 4 things