In this recipe Tortellini are matched with the most famous of the Mediterranean aromatic herbs: the rosemary. This herb in Latin was called "Sea Mist".
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INGREDIENTS |
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Tortellini con Prosciutto e Formaggio |
250 |
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gr |
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Salt |
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to taste |
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Olive oil |
2 |
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tablespoons |
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Pepper |
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to taste |
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Whipping cream |
200 |
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g |
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Parmigiano Reggiano cheese |
2 |
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tablespoons |
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Rosemary |
1 |
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stick |
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Shallot |
2 |
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Cherries tomato |
400 |
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g |
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Madeira |
1 |
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glass |
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PREPARATION |
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| 1. |
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Chop the tomatoes into little pieces. |
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| 2. |
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Mince the shallot and the rosemary separately. |
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| 3. |
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Brown the shallot in oil, pour in the Madeira and let it thicken for about five minutes on a low fire. Then add the tomatoes and rosemary. Cook for five minutes more. Add the heavy cream and season with salt and pepper. |
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| 4. |
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Cook the Tortellini con Prosciutto e Formaggio La Collezione Barilla in plenty of salted water, drain it and stir it into the sauce adding the Parmigiano Reggiano cheese. |
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CHEF'S NOTE |
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The Madeira can be substituted with Port or any other liquor-type of wine.
Peel the tomatoes by dipping them for few seconds in boiling water. The peel will come off almost on its own. |
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For this flavourful, aromatic, tasty dish, we suggest a medium bodied, fresh, red wine such as a Schippettino or a Bonarda. |
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