Thursday: Tortellini alla Panna
I enjoyed this dish almost every single day one summer in Siena. Of course I was 19 and burned calories dancing the night away. I still like to have it once a year for the memories… it’s creamy, tangy and delicious - go ahead, live a little.
Serves: 4 Prep: 15 Cooking: 15
1 lb tortellini, fresh
2 tablespoons kosher or sea salt
1 stick of good quality butter
1 cup green peas (frozen is fine, just have them thawed out)
½- ¾ cup cubed ham or prosciutto, chopped
2/3 cup heavy cream
8 ounces Parmigiano cheese, freshly grated
Sea salt to taste
½ teaspoon freshly ground pepper
a good pinch of freshly ground nutmeg to taste
Cube the ham.
In a large, deep pot add the water and salt. Bring to a boil.
Meanwhile, when the water is heating, melt the butter in a large skillet on a low temperature.
When the water begins to boil, add the tortellini, a few at a time.
Cook for just 3 minutes and remove the tortellini with a strainer.
Gently add the tortellini to the melted butter in the skillet and toss to coat.
Add the peas and prosciutto.
Add the heavy cream and the grated Parmigiano.
The tortellini MUST be prepared IN the sauce.
Continue to toss very gently for 3 - 4 minutes.
Sprinkle with extra cheese, pepper and nutmeg.