Spinach With Fried Tortellini And Prosciutto

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Onion - julienned
1 cup	237ml	Julienned Prosciutto
1/4 cup	15g / 0.5oz	Peeled, seeded, chopped tomatoes
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Chiffonade of basil
2 tablespoons	30ml	Twenty-five year old balsamic vinegar
4 cups	948ml	Whole spinach - cleaned and stemmed
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Cooked fresh cheese tortellini
		Emeril's Essence - see * Note
1/2 cup	73g / 2.6oz	Grated Parmigiano-Regginao cheese
		Drizzle of 25 year old balsamic vinegar
1 tablespoon	15ml	Chiffonade of basil

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the fryer.

In a saute pan, heat the olive oil. When the oil is hot, saute the proscuitto for 1 to 2 minutes. Add the onions and saute for 1 minute. Add the tomatoes, shallots, garlic and basil. Stir in the spinach and wilt for 2 minutes. Add the vinegar and season with salt and fresh black pepper.

In the fryer, fry the tortellini until golden-brown, about 4 minutes. Remove from the fryer and drain on a paper-lined plate. Season with Emeril's Essence. Mound the greens in the center of the plate. Arrange the tortellini around the greens. Garnish with grated cheese, drizzle of balsamic vinegar, and basil.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2412 broadcast 01-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.