| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Side, Dishes |
10 |
Servings |
INGREDIENTS
|
|
Mild Vinaigrette (see |
|
|
Recipe) |
| 12 |
oz |
Frozen tortellini |
| 2 |
tb |
Fresh basil or parsley — |
|
|
Finely chopped |
INSTRUCTIONS
1. Prepare Mild Vinaigrette.
2. Cook tortellini following package directions. Drain.
3. Toss warm tortellini with Mild Vinaigrette. Place in a covered container
and let stand at room temperature at least 30 minutes before serving.
4. With a slotted spoon, drain tortellini and thread on short bamboo
skewers, two tortellini to each skewer. Arrange on a serving platter and
sprinkle with chopped basil.
* Timesaver Tip: Appetizer can be made up to 24 hours ahead and stored,
covered, in refrigerator. About 1 hour before serving, remove tortellini
from refrigerator and allow them to reach room temperature, then transfer
to skewers.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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