Search the entire site for recipes

Search for :

Chicken Tortellini In a Sweet Onion-Lambrusco
Chicken Tortellini In a Sweet Onion-Lambrusco Category:     Lamb 
Views:     74 
Ratings:    
Comments:    
Ingredients And Procedures

: Red Onion Marmalade: 2 md red onions, -- chopped into

1/4 -inch dice

2 c Lambrusco wine, or other

: light bodied fruity red : wine 1 c orange juice

2 TB sugar

: Filling: 2 TB butter

7 oz boneless, skinless breast of

: chicken 1/2 c dry white wine

3 oz Prosciutto, -- cold from

: refrigerator 5 oz Mortadella, -- cold from

: refrigerator 3/4 c grated Parmigiano-Reggiano

: plus 1/2 cup 1/2 ts freshly grated nutmeg

1/4 c milk

1 egg

: Pasta: 1 recipe basic pasta

2 c basic chicken broth

To make marmalade: Place chopped red onions, Lambrusco, orange juice and sugar in a saucepan and place over medium high heat. Bring to a boil, lower heat to medium and reduce until thick like marmalade, about 30 minutes. Remove from heat and allow to cool. To make filling: In a 12- to 14-inch saut_ pan, melt butter over medium heat until just starting to foam. Slice raw chicken very thinly across the grain and place in pan with butter. Cook over medium heat, stirring constantly, until very lightly browned. Add wine, cover and cook for 5 minutes. Remove cover and cook until liquid is gone, 2 to 3 more minutes. Remove from heat and allow to cool. Cut prosciutto and mortadella into 1/4-inch dice and place in food processor. Add cooled contents of saut_ pan and pulse until just ground, like meat, not like a mousse. Pour into a large mixing bowl and add cheese, nutmeg, milk and egg, folding carefully. Check for seasoning with salt only and refrigerate. Fresh Egg Pasta: 4 extra large eggs 3 1/2 cups unbleached all-purpose flour plus 1/2 cup 1/2 teaspoon olive oil

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta. To assemble tortellini: Lay out 1 sheet of pasta and cut into 2-inch rounds using a water glass or cookie cutter. Cover cut rounds with a damp kitchen towel so that they do not dry out. Working 5 at a time, place 1/2 teaspoon filling in center of each round. Fold each round in half to form a half moon and pinch the edges tightly together to seal. Take the two opposing corners and bring the tails of the half moon together, twisting one half turn so that the sealed half round edge curves around the outside of the filled soul of the tortellini. Repeat with each round until all pasta is used up. Leave formed pasta shapes uncovered to dry. To serve, heat the chicken stock to boil in a large pasta pot and add onion marmalade. Check broth for seasoning with salt. Drop 48 tortellini into broth and return to boil. Lower heat until just under boil and cook tortellini until tender and yet still possessing a discernible resistance to the bite, about 4 to 6 minutes. Spoon 12 tortellini into each of 4 warm soup bowls and divide the broth among them. Sprinkle with grated Parmigiano-Reggiano and serve immediately. Recipe By :MOLTO MARIO SHOW #MB5681 Date: Mon, 28 Oct 1996 22:13:41 -0500 -----

Rate this recipe!
Send this recipe to your friends
Comments
Post a comment
Enter Your Name:

Email (Required) :

Confirm Email (Required) :

Website:

Your comment (Required):



Submit Your Own Recipes

Most Popular Recipes
Herring Salad with Apples, Dill Pickles, and Horseradish
Brown Rice Bread
Artichoke Croustades
ARMADILLO EGGS
Ground Beef with Spaghetti Parmigiana
Almond Butter Coffee Cake
Apricot & Cucumber Soup
Halloween Hash
Green Corn Tamales
Ground Beef Turnovers
Gulai Merah (Red Short Ribs Of Beef)
Spinach with Bechamel
Achara Zuke (Turnips in Vinegar Dressing No. 36)
Creole Bouillabaisse
Artichoke Bottoms with Bay Scallops
Artichaud Dieppoise!
Halfway House Pot Roast
Ground Beef/Eggplant Casserole
Mango & Tamarind Chutney
Assam Spicy Shrimp

Top Rated Recipes
0Cajun Stuffed Pistolettes
Cranberry Banana Bread
Ground Beef Stroganoff
Lamb& Grilled Onion Taco w/Fresh Mint &Tomato Salsa (Gc)
Lanza's Lumaconi
Apricot Raisin Spread Davis
Brazilian Iced Chocolate Coca-Cola
Eli Gold's Barbecued Shrimp
Hot Shoestring Potato Salad
Apricot & Cucumber Soup


Twitter








Link Directory | link directory | GeekySpeaky: Submit Your Site! | Blog Matter

Copyright © 2004-2017 Sean Noble, All rights reserved
Read our Disclosure Policy