Name: Spinach with Fried Tortellini and Proscuitto
Ingredients: 2 tb Olive oil; 1 Onion,; julienned; 1 c Julienned Proscuitto; 1/4 c Chopped tomatoes,; peeled and seeded; 2 tb Minced shallots; 1 tb Minced garlic; 2 tb Chiffonade of basil; 2 tb 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 tb Chiffonade of basil

Shredded flesh against unforgiving wood, iron stakes pounded through bone and wracked nerves, joints wrenched out of socket by the sheer dead weight of the body, public humiliation before the eyes of family, friends, and the world – that was death on the cross, “the infamous stake” as the Romans called it, “the barren wood,” the maxima mala crux. Or as the Greeks spat it out, the stauros. No wonder no one talked about it. No wonder parents hid their children’s eyes from it. The stauros was a loathsome thing, and the one who died on it was loathsome too, a vile criminal whose only use was to hang there as a putrid, decaying warning to anyone else who might follow his example. That is how Jesus died.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Sami	New, Text, Import	1	Servings

INGREDIENTS

2	tb	Olive oil
1		Onion,; julienned
1	c	Julienned Proscuitto
1/4	c	Chopped tomatoes,; peeled and seeded
2	tb	Minced shallots
1	tb	Minced garlic
2	tb	Chiffonade of basil
2	tb	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	tb	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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