"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Tortellini Marzio Recipe

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This recipe for Tortellini Marzio, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Reeves- Heidi's recipe collection
Added: Friday, January 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 12 oz. package cheese-stuffed spinach tortellini
1 12 oz. package cheese-stuffed egg tortellini
2 10 3/4 oz. cans lobster bisque, ready-to-eat
8 oz. heavy cream
1 oz. cognac
1 lb mushrooms, sliced
1 bunch green onions, chopped green tops only
2 carrots, peeled and diced
1 12 oz. can artichoke hearts, drained and quartered
1 medium tomato, chopped
4 oz. grated Romano cheese
Fresh basil leaves

Directions:
Directions:
Precook pasta according to package directions. Drain and reserve. In a skillet, simmer bisque,cream and cognac together over low heat until thickened and reduced in volume. Meanwhile, blanch mushrooms, green onions and carrots in boiling water for one minute. Remove, drain, and toss with artichoke hearts. To serve, divide hot pasta and blanched vegetables on four plates. Add lobster sauce. Top with a small amount of chopped tomato, sprinkle with cheese and garnish with a sprig of basil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
not long!
Personal Notes:
Personal Notes:
Heidi's notes- " A sophisticated dish!" Bill said " A good company dish". Wagner like a lot!

 

 

 

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