Tortellini Panna Piselle Funghi ( Cheese Tortellini with Peas and Mushroom Sauce) Recipe
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Category: |
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Ingredients: |
Ingredients: 2 9 oz packages of Buitoni cheese tortellini 8 0z heavy cream 1 T butter 1 T olive oil 1 package frozen baby peas 12 pz wild mushrooms ( shitake, oysters,cepes) 2 slices of Parma Prosciutto 1 cup minced shallots 1/2 cup white wine 1/4 cup grated Parmigiano Reggiano salt freshly ground pepper
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Directions: |
Directions:Boil 8 quarters of water in a loarge pot to cook the tortellini . Add salkt cook for 9 minutes
In a separate pot add peas to some salted boiling water and cook till tender.
In a large skillet, melt the butter and oil and saute the shallots until soften. Add mushrooms and the white wine and cook on low heat until liquid is absorbed (about 5 minutes)
Add the cream and peas to the mushrooms and seasonings cook 2 minutes.
Roll prosciutto and sliver into one inch wide pieces and add this to the sauce and stir
Add cooked tortellini to the cream. Stir gently with wooden spoon on medium heat for 2 minutes.
Serve with freshly grated Pamigiano Reggiano |
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Number Of
Servings: |
Number Of
Servings:4 or 8 asIl primo, or "first course" |
Personal
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Personal
Notes: Il primo, or "first course" for Chicken Parmagiano and Spinach with pine nuts third Fennel salad and finish with Tiramisu
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