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Title: Tortelloni Di Treviso Categories: New, Text, Import Yield: 1 Servings 4 Heads Radicchio di Treviso 4 tb Virgin olive oil 1 md Red onion 1/2 c Parmigiano-Reggiano, grated, -plus 1/2 cup 2 bn Italian parsley, finely -chopped Salt and pepper 1 tb Balsamic vinegar 1 Recipe basic pasta, rolled -to thinnest setting on -machine 1 c Whipping cream 2 Egg yolks 1/4 ts Freshly grated nutmeg 8 tb Butter Chop radicchio into 1/4inch pieces, rinse and spin dry. In a 12 inch to 14 inch saute pan, heat olive oil until smoking over medium high heat. Add onion and cook until softened and light brown, about 6 to 7 minutes. Add radicchio and toss until very soft, about 6 to 7 more minutes. Remove from pan and allow to cool. Place in mixing bowl and add one half cup Parmesan, parsley, salt and pepper and balsamic vinegar and stir well. Cut pasta into 4 inch squares. Place 1 tablespoon into center of each pasta square. Fold to form triangle and then fold ends together to form tortelloni. Continue until all pasta filling is finished. Bring six quarts water to boil and add 2 tablespoons salt. Place tortelloni in boiling water and lower heat to high simmer. Meanwhile, bring cream to boil in 1 quart saucepan. Remove from heat, add remaining 1/2 cup Parmesan, yolks and nutmeg and stir through. Drain tortelloni and place into 12 inch to 14 inch saute pan with butter and reserved radicchio and simmer over low heat. Place 3 tortelloni on each plate, spoon 2 tablespoons fonduta over the pasta and serve. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue |