FRIED PROSCIUTTO TORTELLINI
My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 3-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together eggs and milk. In another bowl, stir together the next 5 ingredients., In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat. Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Drain on paper towels., Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with minced fresh basil., Serve tortellini with tomato sauce for dipping.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 98mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CRISPY PROSCIUTTO
Try crispy prosciutto sprinkled on potato salad or a baked potato, crumbled over scrambled or poached eggs, tossed with cooked green vegetables, or served on the side with pancakes or French toast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 cup (crumbled)
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.
GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD
There's an amazing Italian grocery store near me, which has some amazing pasta salads. They are not cheap, but they are delicious. My favorite one is the Gorgonzola and prosciutto pasta salad. This is my clone of it and it tastes exactly like theirs when tasted side by side.
Provided by AUSTAD
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
- Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
- Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 27.6 g, Cholesterol 42 mg, Fat 24.2 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 526.7 mg, Sugar 2 g
PROSCIUTTO TORTELLINI
Scott Jones of Tulsa, Oklahoma spruces up store-bought frozen cheese tortellini with peas, prosciutto and a smooth, cheesy sauce. You can't beat this side dish for speed and satisfying taste.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat., Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.
Nutrition Facts :
TORTELLINI AI FORMAGGI WITH PROSCIUTTO AND PEAS
Simple and delicate, Tortellini ai Formaggi with Prosciutto and Peas is a delicious and easy dish to prepare for a romantic evening meal.
Provided by - Carla -
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions.
- Melt butter in skillet and cook garlic for 1 minute.
- Add Prosciutto and cook for 2 minutes.
- Add heavy cream and bring to a simmer.
- Add nutmeg and simmer until cream is thickened and reduced by half.
- Stir in 1/4 cup Parmesan and peas.
- Stir in reserved cooking liquid and tortellini and toss to coat.
- Season to taste with salt and freshly ground black pepper.
- Serve and enjoy!
PROSCIUTTO TORTELLINI
Make and share this Prosciutto Tortellini recipe from Food.com.
Provided by happynana
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions.
- Meanwhile, in large skillet, combine flour and cream until smooth.
- Stir in cheeses. Bring to boil, cook and stir for 2 minutes or until thickened. Reduce heat.
- Drain tortellini, add to the cheese sauce.
- Stir in prosciutto, peas, pepper. garlic powder and flakes.
- Cook for 5 minutes or until heated through.
Nutrition Facts : Calories 680.4, Fat 25.1, SaturatedFat 14.3, Cholesterol 108.1, Sodium 934.2, Carbohydrate 78.6, Fiber 5.6, Sugar 5.7, Protein 35.6
CHICKEN PROSCUITTO TORTELLONI
Provided by Food Network
Categories main-dish
Time 45m
Yield 12 to 14 tortelloni
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the chicken breast length-wise down the middle. Place it on a small sheet pan and cover with 1 teaspoon each of the garlic and parsley; sprinkle with salt and pepper. Drizzle with the olive oil. Bake until the breast reaches an internal temperature of 165 degrees F, about 10 minutes. Let cool, then cut into small pieces.
- Stack the prosciutto and finely chop.
- Toss together the chicken, prosciutto, ricotta, Pecorino-Romano, 1 of the eggs, the remaining parsley and garlic and a sprinkle of salt and pepper. Mix until thoroughly combined.
- Cut the pasta sheets into strips about 3 1/2-inches wide and 8-inches long. Whisk the remaining egg and brush on the pasta sheets.
- Cut circles of pasta from the pasta strips using the cookie cutter.
- Place a teaspoon of the chicken mixture in the center of each circle and fold the bottom half to the top. Pinch both sides towards the center.
- Bring a large pot of salted water to a boil and cook the pasta until tender, about 4 minutes.
TIA AND DAVID'S DEEP FRIED TORTELLINI
My sister makes this delicious appetizer for many of our parties and family get togethers. They may be made ahead of time and warmed up on a pizza tray just before serving. Serve with tomato sauce for dipping.
Provided by ANDREA VETERE CANADA
Categories Appetizers and Snacks Pasta Appetizer Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cook tortellini according to package directions. Rinse under cool water, and allow to cool slightly.
- In a large resealable plastic bag, combine bread crumbs, cornflake crumbs, salt, pepper, and parsley.
- Heat oil in a deep fryer or deep skillet over medium heat. In small batches, dip the tortellini in egg, and place in resealable bag. Shake to coat, and set aside on a plate until the oil is hot.
- In batches, deep fry breaded tortellini until golden brown. Serve with tomato sauce for dipping.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 41.4 g, Cholesterol 94.7 mg, Fat 23.1 g, Fiber 2.2 g, Protein 13.2 g, SaturatedFat 5.7 g, Sodium 365.6 mg, Sugar 2.6 g
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