Tortellini Genovese
Tortellini Genovese
Serves Four
Ingredients
4 oz. Sliced Mushrooms
6 oz. Frozen Peas
4 oz. Prosciutto, thinly sliced, chopped
2 cups Heavy Cream
1 lb. Tortellini, dried, frozen
4 oz. Butter, Unsalted
3 oz. Grated Parmesan (Save 1 tbl for garnish)
2 Egg Yolks
1 tsp. Black Pepper
Directions
Heat pan. Melt butter than sauté mushrooms. Add prosciutto and peas. Sautee. Add heavy cream, Parmesan cheese and pepper. Bring to a boil. Remove from heat and add egg yolks, stirring briskly. Add pasta and toss to coat. Garnish with Parmesan cheese.
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