INGREDIENTS

INSTRUCTIONS

RED ONION MARMALADE
FILLING
PASTA
To make marmalade:
Place chopped red onions, Lambrusco, orange juice and sugar in a saucepan
and place over medium high heat. Bring to a boil, lower heat to medium and
reduce until thick like marmalade, about 30 minutes. Remove from heat and
allow to cool.
To make filling:
In a 12- to 14-inch saut_ pan, melt butter over medium heat until just
starting to foam. Slice raw chicken very thinly across the grain and place
in pan with butter. Cook over medium heat, stirring constantly, until very
lightly browned. Add wine, cover and cook for 5 minutes. Remove cover and
cook until liquid is gone, 2 to 3 more minutes. Remove from heat and allow
to cool. Cut prosciutto and mortadella into 1/4-inch dice and place in food
processor. Add cooled contents of saut_ pan and pulse until just ground,
like meat, not like a mousse. Pour into a large mixing bowl and add cheese,
nutmeg, milk and egg, folding carefully. Check for seasoning with salt only
and refrigerate.
Fresh Egg Pasta: 4 extra large eggs 3 1/2 cups unbleached all-purpose flour
plus 1/2 cup
1/2    teaspoon olive oil
Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs, oil and any other
flavoring you choose. Using a fork, beat together the eggs, oil and
flavorings and begin to incorporate the flour starting with the inner rim
of the well. As you expand the well, keep pushing the flour up to retain
the well shape. Do not worry that this initial phase looks messy. The dough
will come together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands
primarily. Once you have a cohesive mass, remove the dough from the board
and scrape up any left over crusty bits. Lightly flour the board and
continue kneading for 3 more minutes. The dough should be elastic and a
little sticky. Continue to knead for another 3 minutes, remembering to dust
your board when necessary. Wrap the dough in plastic and allow to rest for
30 minutes at room temperature. Note: do not skip the kneading or resting
portion of this recipe, they are essential for a light pasta.
Yield: 1 pound
To assemble tortellini:
Lay out 1 sheet of pasta and cut into 2-inch rounds using a water glass or
cookie cutter. Cover cut rounds with a damp kitchen towel so that they do
not dry out. Working 5 at a time, place 1/2 teaspoon filling in center of
each round. Fold each round in half to form a half moon and pinch the edges
tightly together to seal. Take the two opposing corners and bring the tails
of the half moon together, twisting one half turn so that the sealed half
round edge curves around the outside of the filled soul of the tortellini.
Repeat with each round until all pasta is used up. Leave formed pasta
shapes uncovered to dry.
To serve, heat the chicken stock to boil in a large pasta pot and add onion
marmalade. Check broth for seasoning with salt. Drop 48 tortellini into
broth and return to boil. Lower heat until just under boil and cook
tortellini until tender and yet still possessing a discernible resistance
to the bite, about 4 to 6 minutes. Spoon 12 tortellini into each of 4 warm
soup bowls and divide the broth among them. Sprinkle with grated
Parmigiano-Reggiano and serve immediately.
Yield: 4
Recipe By     :MOLTO MARIO SHOW #MB5681
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 22:13:41 -0500
From: Meg Antczak <meginny@frontiernet.net>

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