Sweetheart Tortellini Serves 2
1/4 cup olive oil
2 oz. shiitake or oyster mushrooms, sliced
1 cup Alfredo Sauce*
1/2 cup frozen peas
3 oz. prosciutto, thinly sliced…and julienned
10 oz. fresh meat tortellini
1/2 cup grated Parminiano-Reggiano cheese
2 T. finely diced red bell pepper
2 tomato roses made from fresh tomatoes*
In a small sautề pan, heat the olive oil over medium-high heat
and sautề the mushrooms until light brown. Set aside.
In a large saute pan, heat the Alfredo Sauce over low heat. When
hot add the mushrooms, peas and prosciutto. Keep warm
In a large pan, bring water to a boil and add the meat tortellini; cook until “al dente”, strain, add to the sauce and toss well. Divide the tortellini into two serving bowls; sprinkle first with cheese and then diced red pepper. Garnish with tomato roses* and serve.
1 qt. whipping cream
1/2 tsp. salt
1 T. butter, cubed
1/4 tsp. white pepper
Pinch of nutmeg
2 cups grated Parmigiano-Reggiano cheese
3 egg yolks, beaten
In large saucepan over medium heat, heat: cream, salt, butter, white
pepper, and nutmeg to 140 degrees, stirring occasionally.
Add: cheese a little at a time, stirring constantly until cheese is completely incorporated. Simmer for 10 minutes while stirring. It should become thick and smooth. Temper egg yolks (to prevent curdling) by placing them in a cup or bowl and gradually adding a little of the hot sauce above. Stir this into the rest of sauce, and cook for afew more minutes. Do not boil Use immediately or cool in the refrigerator. Yeilds 5 cups.
This cream sauce is an alternative to red sauce for pastas.
To make tomato roses, use a sharp paring knife to cut off the tomato skin in along ribbon. Roll up the long piece of tomato skin into the shape of a rose.