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Tortellini, Peas, and Prosciutto - T&T?

Posted by bbstx (My Page) on
Mon, Jul 30, 12 at 12:56

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:

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RE: Tortellini, Peas, and Prosciutto - T&T?

Was it this one?

Alexa

Here is a link that might be useful: Tortellini Peas and Proscuitto


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RE: Tortellini, Peas, and Prosciutto - T&T?

No, but thanks for the try, caliloo. I'm sure it was meatless and tomato-less, too.


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meatless

Make that "meatless but for the prosciutto"


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RE: Tortellini, Peas, and Prosciutto - T&T?

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
serves 3 to 4

9 oz package Buitoni 3 cheese tortellini
2 medium shallots (chopped fine)
1 Tbsp olive oil
3 oz proscuitto (sliced into thin ribbons 1/4"x2")
1/3 cup frozen peas
1 1/2 Tbsp butter
1 Tbsp flour
1 tsp crushed garlic
4-6 medium white mushrooms (sliced)
1/3 cup light cream (or half and half)
1/3 cup white wine
1/3 cup grated parmesan cheese

Cook tortellini according to package directions.
Heat oil over medium heat. Add chopped shallots and cook until shallots start to become translucent, being careful to not let them brown.
Add garlic and mushrooms, and cook until mushrooms soften.
Add peas and proscuitto. Melt butter in center of pan and add flour to melted butter, letting the butter and flour foam up.
Add cream and stir until sauce starts to thicken.
Stir in wine and cheese, adding more wine if the sauce is too thick, add more cheese if the sauce is too thin.

Drain tortellini and add to pan with sauce. Stir until well mixed and serve with crescent rolls.


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translation

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


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RE: Tortellini, Peas, and Prosciutto - T&T?

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.


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RE: Tortellini, Peas, and Prosciutto - T&T?

Bob cville, I tried your recipe for our supper tonight.

Definitely a keeper!

Thanks for posting it.

Rusty


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RE: Tortellini, Peas, and Prosciutto - T&T?

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
shrimp and peas
italian sausage, roasted red and yellow peppers
zucchini, yellow squash and roma tomatoes
chicken, sun-dried tomatoes, kalamata olives
shrimp and pesto


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RE: Tortellini, Peas, and Prosciutto - T&T?

YUM! Made Bob's recipe tonight. I regret to inform you that DH and I ate the whole thing!


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RE: Tortellini, Peas, and Prosciutto - T&T?

I'll have to change the above to be:

Tortellini con tutto cio che e in frigo
serves 2 to 4

:-)


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RE: Tortellini, Peas, and Prosciutto - T&T?

LOL, bob. It was very very good. I am definitely putting this one on my pepperplate.com site.


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RE: Tortellini, Peas, and Prosciutto - T&T?

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.


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