Tri-Colored Tortellini Carbanaro - Montgomery Alabama news.

December 21, 12:17 a.m.

Tri-Colored Tortellini Carbanaro

Tri-Colored Tortellini Carbanaro

  • 1 lb. tri-colored cheese tortellini
  • 1 oz. olive oil
  • 1 quart heavy cream
  • 4 oz. sliced bacon, cut into juliene strips, saute well
  • 2 oz. Canadian bacon, cut into juliene strips
  • 2 oz. Proscuitto ham, cut into juliene strips
  • 8 oz. grated or shredded Parmesan cheese
  • 2 oz. fresh basil, juliene
  • 1 oz. butter
  • 1 egg yolk
  • Fresh garlic, salt & pepper to taste
  • Chopped parsley for color and presentation

Cook totellini in boiling salted water with olive oil, drain and set aside. Cook bacon well and drain, set aside with other meats. Melt butter in a medium skillet. Add garlic and saute slightly, not browning the garlic. Add heavy cream & Parmesan cheese and let simmer until sauce thickens. Add fresh basil, julienne meats salt & pepper, and 2/3 of the chopped parsley. Stir frequently until desired consistent. Keep warm over very low heat. Whip egg yolk with a fork. Slowly add to cream mixture and immediately remove from heat. Add cooked an drained tortellini and stir until evenly coated. Garnish with remaining parsley.

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