| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 3 | T | Extra virgin olive oil |
| 1 | Red onion, sliced paper thin | |
| 2 | Heads radicchio Treviso, in | |
| 1/2" pieces | ||
| 1 | Recipe goat cheese | |
| tortellini | ||
| 2 | c | Salsa balsamella |
| 1/2 | c | Parmigiano reggiano |
INSTRUCTIONS
To Make Tortelloni Al Forno: Preheat oven to 425 F. Bring 6 quarts of water to boil and add 2 tablespoons salt. Heat oil in a 12 to 14-inch saute pan until smoking and add onions. Cook onions until softened but not brown, about 1 to 2 minutes. Add radicchio and cook until softened and lightly gray in color, about 5 to 6 minutes. Remove from heat and allow to cool. Meanwhile, drop tortellini into boiling water and cook until tender. Gently drain and place in a large mixing bowl. Add cooled radicchio mixture, balsamella and half the grated cheese. Gently stir to mix well. Divide among 4 buttered gratin dishes, sprinkle with the remaining cheese and bake until bubbly and crusty on top, about 20 minutes. Serve immediately. Yield: 4 servings Recipe by: Molto Mario MB1D32 Posted to MC-Recipe Digest V1 #631 by Sue <suechef@sover.net> on Jun 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1392
Calories From Fat: 264
Total Fat: 29g
Cholesterol: 347.9mg
Sodium: 1971.6mg
Carbohydrates: 202.9g
Fiber: 11.6g
Protein: 75.3g