08 October 2011

Recipe: Tortellini di Formaggio

Italy was one of the original countries to debut at the Epcot International Food and Wine Festival in 1996.

10 oz spinach tortellini
10 oz cheese tortellini
10 oz Bechamelle Sauce
1 pinch nutmeg
3 oz. button mushrooms
3 oz parmigiano cheese
4 oz prosciutto ham
5 leaves fresh sage

Bechamelle Sauce
2 cups milk
3oz butter
3oz flour
1 pinch nutmeg
  1. Bring milk to a boil with a pinch of nutmeg. 
  2. In a separate skillet melt the butter and stir the flour in obtaining a roux. Whisk in milk, stirring constantly. Cook on low heat 20-25 minutes. 
  1. Clean and slice mushrooms in thin slices and sauté in a small amount of olive oil. Slice the prosciutto in small 3/4 inch strips (julienne). 
  2. Grate your Parmigano cheese into a bowl. 
  3. Boil the tortellini in salted water. 
  4. Drain and combine with prosciutto, mushrooms, and bechamelle together with the sage and parmigiano in a skillet on low flame.

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