| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Heads Radicchio di Treviso |
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion |
| 1/2 |
c |
Parmigiano-Reggiano, grated, plus 1/2 cup |
| 2 |
bn |
Italian parsley, finely chopped |
|
|
Salt and pepper |
| 1 |
tb |
Balsamic vinegar |
| 1 |
|
Recipe basic pasta, rolled to thinnest setting on machine |
| 1 |
c |
Whipping cream |
| 2 |
|
Egg yolks |
| 1/4 |
ts |
Freshly grated nutmeg |
| 8 |
tb |
Butter |
INSTRUCTIONS
Chop radicchio into 1/4inch pieces, rinse and spin dry. In a 12 inch to 14
inch saute pan, heat olive oil until smoking over medium high heat. Add
onion and cook until softened and light brown, about 6 to 7 minutes. Add
radicchio and toss until very soft, about 6 to 7 more minutes. Remove from
pan and allow to cool. Place in mixing bowl and add one half cup Parmesan,
parsley, salt and pepper and balsamic vinegar and stir well. Cut pasta into
4 inch squares. Place 1 tablespoon into center of each pasta square. Fold
to form triangle and then fold ends together to form tortelloni. Continue
until all pasta filling is finished.
Bring six quarts water to boil and add 2 tablespoons salt. Place tortelloni
in boiling water and lower heat to high simmer. Meanwhile, bring cream to
boil in 1 quart saucepan. Remove from heat, add remaining 1/2 cup Parmesan,
yolks and nutmeg and stir through. Drain tortelloni and place into 12 inch
to 14 inch saute pan with butter and reserved radicchio and simmer over low
heat. Place 3 tortelloni on each plate, spoon 2 tablespoons fonduta over
the pasta and serve.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue
<suechef@sover.net> on Mar 14, 1997
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