|
| I had a recipe for Tortellini, Peas, and Prosciutto. I haven't made it in a quite a while, and now I can't find it.
As well as I remember, it was tortellini, prosciutto, peas, cream, Parmesan cheese, and maybe shallots. I googled those ingredients, but most of the recipes were from Yummly, a site I'm unfamiliar with. Anyone have a T&T recipe for me to try? |
Follow-Up Postings:
|
|
| No, but thanks for the try, caliloo. I'm sure it was meatless and tomato-less, too. |
|
| Make that "meatless but for the prosciutto" |
|
- Posted by bob_cville (My Page) on Tue, Jul 31, 12 at 13:20
| I often make a very similar meal. So often that I've never even bothered to write down any given version of it. It is usually some combination of meat and/or vegetables that I happen to have on hand, mixed with a three-cheese tortellini and a pan-made parmesan cheese-cream sauce. Assuming that I had the main ingredients you listed, here's how it'd go: Tortellini con tutto cio che e in frigo 9 oz package Buitoni 3 cheese tortellini Cook tortellini according to package directions. Drain tortellini and add to pan with sauce. Stir until well mixed and serve with crescent rolls.
|
|
- Posted by bob_cville (My Page) on Thu, Aug 2, 12 at 14:51
| I meant to post the translation of the title of the recipe: Tortellini con tutto cio che e in frigo == Tortellini with whatever you find in the fridge |
|
| Hilarious, bob. I'm going to give your tortellini a try soon. Thought I would have done it by now, but life interfered ... in a good way. |
|
- Posted by therustyone (My Page) on Tue, Aug 7, 12 at 1:48
| Bob cville, I tried your recipe for our supper tonight. Definitely a keeper! Thanks for posting it. Rusty |
|
- Posted by bob_cville (My Page) on Tue, Aug 7, 12 at 14:56
| I felt a little guilty posting it since I hadn't actually "tried" that exact combination of "con tutto cio che e in frigo", but I make the rest of the dish so often and in so many different ways that I had no doubt that that recipe would be "true". The recipe above is a sort of template recipe where once you have the basic outline of ingredients and method, the rest can be filled in with almost anything and you'll have a fairly good chance at success. To make other variations of this dish, I generally leave everything else the same and replace the proscuitto, peas, and shallots with other ingredient combinations. such as: Chicken & asparagus |
|
| YUM! Made Bob's recipe tonight. I regret to inform you that DH and I ate the whole thing! |
|
- Posted by bob_cville (My Page) on Wed, Aug 8, 12 at 10:25
| I'll have to change the above to be: Tortellini con tutto cio che e in frigo :-) |
|
| LOL, bob. It was very very good. I am definitely putting this one on my pepperplate.com site. |
|
- Posted by bob_cville (My Page) on Thu, Aug 9, 12 at 11:08
| Thanks glad you enjoyed it. Years ago when I first would make this dish, I would use a pre-made alfredo sauce, but it was often heavy and gluey and somewhat flavorless. Then once I started this dish and found the already-open alfredo sauce was moldy, and I made a quick sauce with what I had on hand, and it turned out better (IMHO) than the store-bought sauce. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Cooking Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.