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Italy
Tortellini di Formaggio
(serves 4 people)
Ingredients:
10oz Spinach Tortellini
10oz Cheese Tortellini
10oz Bechamelle Sauce
(2 cups milk, 3oz butter, 3oz flour, 1 pinch nutmeg)
3 oz. Mushrooms, button
3 oz Parmigiano Cheese
4 oz Prosciutto Ham
5 leaves Fresh SageMethod:
Clean and slice mushrooms in thin slices and sauté in a
small amount of olive oil. Slice the prosciutto in
small 3/4 inch strips (julienne). Grate your parmigano
cheese into a bowl. Make your bechameele sauce:
Bring milk to a boil with a pinch of nutmeg. In a
separate skillet melt the butter and stir the flour in obtaining
a roux. Whisk in milk, stirring constantly.
Cook on low heat 20-25 minutes. Boil the tortellini
in salted water. Drain and combine with prosciutto,
mushrooms, and bechamelle together with the sage and parmigiano
in a skillet on low flame. |
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