This is a great, fast and simple dish for busy holiday times when you just need a quick meal. As well, it scales up easily if you need to cook for a larger crowd.
Prosciutto notes:
- Have it sliced thicker than normal for prosciutto. At my grocery store I had them slice on the #1 setting
- Use the least expensive prosciutto available, since it will be cooked
- When cutting crosswise, some strips will break apart, others stay intact. This doesn’t matter at all, in fact, it’s a feature.
Put on a large pot of salted water to boil
1/3 lb prosciutto, cut crosswise into 1/2” strips
2 shallots, thinly sliced
1 T olive oil
- Sauté over med-high heat until prosciutto is almost crispy
- Season with salt and generous fresh black pepper
1/2 C chicken stock
1 C green peas, slightly thawed if using frozen
- Raise hear to high, add and stir one minute
- Lower heat to low
24 oz fresh tortellini
- Boil for 50% of recommended cooking time
- Taste, and if not close to being done continue to boil for one minute.
- Reserve 1/4 C cooking liquid
- Drain and add to prosciutto and pea mixture
Top with freshly grated Parmesan cheese
Some notes on chicken stock:
- When you make your own chicken stock, be sure to freeze some of it in 1 cup or 1/2 cup containers. You can then partially defrost a container, pour out about half of it for a purpose like this dish and return the undefrosted portion to the freezer.
- When using store-bought stock, keep in mind that the ‘standard’ box container is 4 cups. A lot of dishes can for 2 or 3 cups of stock. Store the remaining in the fridge for a few days for freeze it. Then you’ll have a small portion of stock available for dishes like this.
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