Tuesday, July 28, 2009

ViViD Cuisine: Tortellini Michaelangelo by Osteria Cichetti's

2 T. extra virgin olive oil
2 oz. pancetta
1 t. shallot
4 oz. assorted sliced mushrooms (shitake, crimini, portabella)
2 oz. pinot grigio
6 oz heavy cream
3 oz grated pecorino romano
1 oz unsalted butter
1 oz peas
1 oz sun-dried tomato (julienne)
1/2 oz fresh basil (rough chop)
To Taste salt, cracked black pepper
8-10 cheese tortellini
Serving Size: Two People

Into a hot saute pan add olive oil and pancetta and render until lightly brown. Add shallot and cook until translucent. Add mushrooms and toss. Deglaze pan with white wine. Add cream, pecorino romano and butter and continue to cook over a medium flame, constantly stirring not to burn or scorch the cheese. Reduce until sauce will coat back of spoon. Finish with peas, sundried tomato and basil. Toss the tortellini after they float in boiling water. Mix well and serve with more cheese if desired.

This recipe was provided courtesy of Osteria Ciccchetti.

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