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| Tortellini Alla Panna |
1 c Of cream (heavy or light) Tortellini alla panna Tortellini alla panna is a basic of Northern and Central Italian cuisine. Tortellini (usually with a cured ham filling, but spinach or other fillings can go well too. Just don't use those dry tortellini packets you find on the shelf; choose fresh tortellini, or those you find in the refrigerated section of the store) Grated parmesan (enough to make cream thick) Salt Ham, cubed Butter or Margarine While you cook the tortellini, mix cream, Parmesan, and salt. Set aside. When they are almost cooked, melt a little butter or margarine in a small pan and saute the cubed ham until slighly red, stirring to keep it from sticking. When tortellini are ready, drain, and mix with cream mixture. Pour the contents of the ham pan over the tortellini, and mix. If desired, add some pepper. NOTES: 1. Add some salt to the water you use to cook the tortellini in. 2. Freshly grated Parmesan would be preferred. 3. Some people like to add some cooked green peas 4. The ratio of cream mixture, ham, and tortellini is up to the cook: some like lots of sauce, some just a little... This recipe is used also for tortelloni and ravioli... Tortellini alla panna Tortellini alla panna is a basic of Northern and Central Italian cuisine. Tortellini (usually with a cured ham filling, but spinach or other fillings can go well too. Just don't use those dry tortellini packets you find on the shelf; choose fresh tortellini, or those you find in the refrigerated section of the store) Grated parmesan (enough to make cream thick) Salt Ham, cubed Butter or Margarine While you cook the tortellini, mix cream, Parmesan, and salt. Set aside. When they are almost cooked, melt a little butter or margarine in a small pan and saute the cubed ham until slighly red, stirring to keep it from sticking. When tortellini are ready, drain, and mix with cream mixture. Pour the contents of the ham pan over the tortellini, and mix. If desired, add some pepper. NOTES: 1. Add some salt to the water you use to cook the tortellini in. 2. Freshly grated Parmesan would be preferred. 3. Some people like to add some cooked green peas 4. The ratio of cream mixture, ham, and tortellini is up to the cook: some like lots of sauce, some just a little... This recipe is used also for tortelloni and ravioli... .... |
[ More ] 131 Reads |
| Tortellini Al Forno with Radicchio and Goat Cheese |
3 Tablespoons extra virgin olive oil 3 Tablespoons extra virgin olive oil .... |
[ More ] 126 Reads |
| Tortelli Of Potato and Chives with Brown Butter and Sage |
4 russet potatoes 4 russet potatoes .... |
[ More ] 127 Reads |
| Tony's Summer Pasta |
16 ounces linguine 16 ounces linguine .... |
[ More ] 111 Reads |
| Tony's Spaghetti Sauce |
28 oz Can Whole Plum Tomatoes -- -chopped in can 2 cn Tomato Paste -chopped in can 2 cn Tomato Paste .... |
[ More ] 119 Reads |
| Tomato-Basil Sauce For Pasta |
1 tb Olive oil 1/2 c Chopped onion 1/2 c Chopped onion .... |
[ More ] 119 Reads |
| Tomato, Bread and Pastina Stew |
6 c Chopped Roma tomatoes -(peeled and seeded) -or canned peeled tomatoes, - chopped 1/2 c Olive oil -(peeled and seeded) -or canned peeled tomatoes, - chopped 1/2 c Olive oil .... |
[ More ] 131 Reads |
| Tomato Vinaigrette |
1/2 cup chopped, peeled tomato 2 T white wine vinegar 2 T white wine vinegar .... |
[ More ] 121 Reads |
| Tomato Pasta Dough |
1 1/2 cups unbleached flour 1 1/2 cups unbleached flour .... |
[ More ] 137 Reads |
| Tomato Pasta |
3 c unbleached flour -- sifted 3 c unbleached flour -- sifted .... |
[ More ] 129 Reads |