Chicken Tortellini In A Sweet Onion-Lambrusco Broth
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Chicken Tortellini In A Sweet Onion-Lambrusco Broth
  Chicken    Sweet  
Last updated 6/12/2012 12:59:54 AM. Recipe ID 22895. Report a problem with this recipe.
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      Title: Chicken tortellini in a sweet onion-lambrusco broth
 Categories: Molto
      Yield: 4 Servings
 
      2 md Red onions, chopped into
    1/4    -inch dice
      2 c  Lambrusco wine, or other
           Light bodied fruity red
           Wine
      1 c  Orange juice
      2 tb Sugar
           Filling:
      2 tb Butter
      7 oz Boneless, skinless breast of
           Chicken
    1/2 c  Dry white wine
      3 oz Prosciutto, cold from
           Refrigerator
      5 oz Mortadella, cold from
           Refrigerator
    3/4 c  Grated Parmigiano-Reggiano
           Plus 1/2 cup
    1/2 ts Freshly grated nutmeg
    1/4 c  Milk
      1    Egg
           Pasta:
      1    Recipe basic pasta
      2 c  Basic chicken broth
 
  To make marmalade:
  
  Place chopped red onions, Lambrusco, orange juice and sugar in a
  saucepan and place over medium high heat. Bring to a boil, lower heat
  to medium and reduce until thick like marmalade, about 30 minutes.
  Remove from heat and allow to cool.
  
  To make filling:
  
  In a 12- to 14-inch saute pan, melt butter over medium heat until just
  starting to foam. Slice raw chicken very thinly across the grain and
  place in pan with butter. Cook over medium heat, stirring constantly,
  until very lightly browned. Add wine, cover and cook for 5 minutes.
  Remove cover and cook until liquid is gone, 2 to 3 more minutes.
  Remove from heat and allow to cool. Cut prosciutto and mortadella
  into 1/4-inch dice and place in food processor. Add cooled contents
  of sauté pan and pulse until just ground, like meat, not like a
  mousse. Pour into a large mixing bowl and add cheese, nutmeg, milk
  and egg, folding carefully. Check for seasoning with salt only and
  refrigerate.
  
  Fresh Egg Pasta
  
  4 extra large eggs 3 1/2 cups unbleached all-purpose flour plus 1/2
  cup
      1/2    teaspoon olive oil
  
  Make a mound of the flour in the center of a large wooden cutting
  board. Make a well in the middle of the flour and add the eggs, oil
  and any other flavoring you choose. Using a fork, beat together the
  eggs, oil and flavorings and begin to incorporate the flour starting
  with the inner rim of the well. As you expand the well, keep pushing
  the flour up to retain the well shape. Do not worry that this initial
  phase looks messy. The dough will come together when 1/2 of the flour
  is incorporated.
  
  Start kneading the dough with both hands, using the palms of your
  hands primarily. Once you have a cohesive mass, remove the dough from
  the board and scrape up any left over crusty bits. Lightly flour the
  board and continue kneading for 3 more minutes. The dough should be
  elastic and a little sticky. Continue to knead for another 3 minutes,
  remembering to dust your board when necessary. Wrap the dough in
  plastic and allow to rest for 30 minutes at room temperature. Note:
  do not skip the kneading or resting portion of this recipe, they are
  essential for a light pasta.
  
  Yield: 1 pound
  
  To assemble tortellini:
  
  Lay out 1 sheet of pasta and cut into 2-inch rounds using a water
  glass or cookie cutter. Cover cut rounds with a damp kitchen towel so
  that they do not dry out. Working 5 at a time, place 1/2 teaspoon
  filling in center of each round. Fold each round in half to form a
  half moon and pinch the edges tightly together to seal. Take the two
  opposing corners and bring the tails of the half moon together,
  twisting one half turn so that the sealed half round edge curves
  around the outside of the filled soul of the tortellini. Repeat with
  each round until all pasta is used up. Leave formed pasta shapes
  uncovered to dry.
  
  To serve, heat the chicken stock to boil in a large pasta pot and add
  onion marmalade. Check broth for seasoning with salt. Drop 48
  tortellini into broth and return to boil. Lower heat until just under
  boil and cook tortellini until tender and yet still possessing a
  discernible resistance to the bite, about 4 to 6 minutes. Spoon 12
  tortellini into each of 4 warm soup bowls and divide the broth among
  them. Sprinkle with grated Parmigiano-Reggiano and serve immediately.
  
  Yield: 4
  
  




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Recipe ID 22895 (Apr 03, 2005)

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