| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Sami | Import, New, Text | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, julienned | |
| 1 | c | Julienned Proscuitto |
| 1/4 | c | Chopped tomatoes, peeled |
| and seeded | ||
| 2 | T | Minced shallots |
| 1 | T | Minced garlic |
| 2 | T | Chiffonade of basil |
| 2 | T | 25 year old balsamic vinegar |
| 4 | c | Whole spinach, cleaned and |
| stemmed | ||
| Salt and black pepper | ||
| 1/2 | lb | Cooked fresh cheese |
| tortellini | ||
| 1/2 | c | Grated Parmigiano-Reggiano |
| cheese | ||
| Drizzle of 25 year old | ||
| balsamic vinegar | ||
| 1 | T | Chiffonade of basil |
INSTRUCTIONS
Preheat the fryer. In a saut_ pan, heat the olive oil. When the oil is hot, saut_ the proscuitto for 1-2 minutes. Add the onions and saut_ for 1 minute. Add the tomatoes, shallots, garlic and basil. Stir in the spinach and wilt for 2 minutes. Add the vinegar and season with salt and fresh black pepper. In the fryer, fry the tortellini until golden brown, about 4 minutes. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Mound the greens in the center of the plate. Arrange the tortellini around the greens. Garnish with grated cheese, drizzle of balsamic vinegar, and basil. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2412 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:21 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 3430
Calories From Fat: 1502
Total Fat: 169.8g
Cholesterol: 697.1mg
Sodium: 8135.6mg
Potassium: 896.6mg
Carbohydrates: 239.7g
Fiber: 14.5g
Sugar: 10.3g
Protein: 231g