This recipe is one of Keith's favorites. I love it too! It's from Figlio's restaurant in Minneapolis. I posted a gnocchi recipe inspired by this a few weeks ago. Here's the original recipe. It's fantastic...I hope you like it as well as we do!
Tortellini Baronessa
3 cups whipping cream, room temperature
1 egg yolk, room temperature
1 lb grated Parmesan cheese
Salt and pepper to taste
Dash of nutmeg
2 lb uncooked fresh or frozen meat and cheese-filled egg tortellini
4 oz fresh mushrooms, sautéed
1 cup fresh or frozen peas
4 oz prosciutto ham, cut into julienne strips
Pour cream into a hot saucepan; heat to boiling. Add small amount of hot cream to egg yolk in a small bowl; whisk. Return to cream in saucepan. Reduce heat to simmer; add Parmesan cheese, a little at a time, whisking constantly until sauce is thick enough to coat a spoon. Season to taste with salt, pepper, and nutmeg. Remove from heat.
Cook tortellini as directed on package; drain. Stir tortellini into cream sauce. Stir in mushrooms, pease, and prosciutto. Heat throughly.
No comments:
Post a Comment