|2 tablespoons||Olive oil|
|1 cup||Julienned Prosciutto|
|¼ cup||Peeled; seeded, chopped tomatoes|
|2 tablespoons||Minced shallots|
|1 tablespoon||Minced garlic|
|2 tablespoons||Chiffonade of basil|
|2 tablespoons||Twenty-five year old balsamic vinegar|
|4 cups||Whole spinach; cleaned and stemmed|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|½ pounds||Cooked fresh cheese tortellini|
|Emerilís Essence; see * Note|
|½ cup||Grated Parmigiano-Regginao cheese|
|Drizzle of 25 year old balsamic vinegar|
|1 tablespoon||Chiffonade of basil|
* Note: See the Emerils 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 Emerils 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2412 broadcast 01-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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