Spinach with fried tortellini and prosciutto

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 \N Onion; julienned
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
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
½ pounds Cooked fresh cheese tortellini
\N \N Emeril’s Essence; see * Note
½ cup Grated Parmigiano-Regginao cheese
\N \N Drizzle of 25 year old balsamic vinegar
1 tablespoon Chiffonade of basil

* 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.

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@...

02-18-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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