• 2/13 Nat Tortellini Day 2

    From Dave Drum@1:18/200 to All on Sat Feb 11 17:03:52 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Skillet Tortellini w/Corn & Crispy Rosemary
    Categories: Five, Pork, Herbs. past, Vegetables
    Yield: 4 servings

    4 sl Thick-cut bacon; sliced
    - across in 1/2" pieces
    5 Rosemary sprigs
    2 tb Unsalted butter
    20 oz Refrigerated cheese or
    -cheese & spinach tortellini
    Salt & black pepper
    4 c Corn niblets; thawed

    Place the bacon, 4 of the rosemary sprigs and 1 tb
    butter in a large (at least 12") nonstick or well
    seasoned cast iron skillet. Set over medium-high. When
    sizzling, cook, stirring often, until the bacon is
    golden and the rosemary is crisp, 4 to 6 minutes. Turn
    off the heat and use a slotted spoon or fish spatula to
    transfer the bacon and rosemary to a paper towel-lined

    Drain all but about 1/4 cup bacon fat from the skillet
    and add the tortellini, arranging it in a single layer.
    Set over medium heat and cook, without stirring, until
    browned underneath, 2 to 4 minutes. Add 1 1/2 cups
    water, the remaining rosemary sprig, 1 teaspoon salt and
    1 teaspoon pepper. Stir to combine, scraping up browned
    bits from the skillet. Cover with a lid or baking sheet
    and cook until the pasta is tender, 3 to 5 minutes.

    Add the corn kernels, corn milk and remaining tablespoon
    of butter. Stir until the butter melts and glazes the
    pasta and the corn is warmed through, 1 to 2 minutes.
    Remove from heat and season to taste with salt and

    Divide pasta among 4 plates or bowls, then top with the
    bacon. Crumble the fried rosemary needles over the
    plates by rubbing them between your fingers. Eat right

    By: Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:2320/105 to All on Mon Feb 12 17:12:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Samson's Tortellini In Brodo
    Categories: Pasta, Poultry, Cheese, Pork, Wine
    Yield: 14 Servings

    5 lb Chicken bones
    3 lb Beef neck bones
    4 qt Cold water
    3 Quartered onions
    5 Celery ribs; in 1" pieces
    3 Carrots; in 1" pieces
    1 bn Parsley stems
    2 Parmigiano Reggiano rinds

    4 c (500 g) unbleached A-P flour
    pn Salt
    5 lg Eggs

    6 oz Pork loin; in 1" cubes
    6 oz Chicken; in 1" cubes
    2 tb Butter
    1/4 c Dry white wine
    4 oz Chopped prosciutto
    2 oz Chopped mortadella
    6 oz Grated Parmigiano Reggiano
    2 Egg yolks
    1 tb Ricotta
    Salt, pepper, grated nutmeg

    MAKE THE BROTH: In a large stock pot, cover the bones
    with the cold water. Bring to a boil, then reduce the
    heat to a simmer, skimming any scum from the surface of
    the broth. Add the onions, celery, carrots, parsley
    stems and Parmigiano rinds and gently simmer, loosely
    covered, for 2 hours (while the broth is simmering,
    prepare the pasta and filling). Strain, discarding the
    solids and any fat that has risen to the top. Season the
    broth with 1 teaspoon salt, or to taste. Cool, then
    refrigerate until ready to prepare the final dish.

    MAKE THE PASTA: In a very large bowl, whisk together the
    flour and salt. Make a well in the center of the flour
    and add the eggs. Working with your hands, slowly
    incorporate the flour with the eggs to form a dough. If
    the mixture feels a little dry, add water, a tablespoon
    at a time, just until the flour is evenly incorporated.
    The dough will be very firm (it will relax and soften as
    it rests in the refrigerator). Knead the dough a minute
    or two to smooth out some of the roughness, then cover
    tightly in plastic. Refrigerate the dough at least 1 to
    2 hours, up to 1 day.

    MAKE THE FILLING In a large saut|- pan, brown the pork
    and chicken with the butter over medium heat until
    cooked through. Add the white wine, scraping any
    flavoring from the bottom of the pan, then remove from
    heat and set aside to cool. Place the cooled meat in a
    food processor with the prosciutto, mortadella,
    Parmigiano Reggiano, egg yolks and ricotta. Season with
    1/4 teaspoon salt, 1/8 teaspoon pepper and a pinch of
    nutmeg, or to taste. Pulse the mixture until the meat is
    ground and the filling ingredients are fully combined.

    Prepared pasta
    Prepared filling
    Prepared broth
    Grated Parmigiano Reggiano, for serving

    PREPARE THE TORTELLINI: Roll the pasta out as thinly as
    possible. Cut the pasta into roughly 1-inch squares.
    Place a small ball (about 1/4 teaspoon) of filling on
    the pasta, then fold the pasta over to form a triangle,
    sealing the edges (if the edges won't stick, wet them
    with a little water). Bring the outer ends of the
    triangle together to form the tortellini shape, pressing
    the ends together to seal. Repeat with the remaining
    pasta and filling. (This can easily make 400 or more
    tortellini depending on the size of the shaped pasta.)

    Bring the broth to a boil. Add the pasta (this will need
    to be done in batches), and cook until the pasta is just
    tender, about 3 minutes.

    Serve 25 to 30 tortellini in broth for each guest,
    sprinkling over a little more grated Parmigiano Reggiano
    before serving.

    Serves 12 to 16

    RECIPE FROM: http://recipes.latimes.com

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