| 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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