Рецепт Fried Prosciutto Tortellini :: Italian Street Food Week
Fried Prosciutto Tortellini :: Italian Street Food Week
August 14, 2015 by Angela LeMoine Leave a Comment
Who says you have to go to Italy to enjoy Italian Street Food? I consider myself extremely fortunate to have been to Italy twice and I do hope to get back eventually once the boys are older. Just like here in the US, the cuisine in Italy will vary depending on the region and a lot of that has to do with Italians really making use of what is available locally. Pasta is one thing that you will of course find everywhere and for good reason, its simple and delicious. These Fried Prosciutto Tortellini are so fantastic! They are easy to make, so incredibly flavorful and a perfect Italian Street Food.
I used a prosciutto & ricotta stuffed tortellini and just wow! The little bit of salty bite that the prosciutto adds to this dish is truly wonderful. The tortellini are simply dipped in an egg wash then into seasoned bread crumbs. They are fried for just a couple minutes per side until golden, crisp and perfect! A very quick tomato sauce to dip these Fried Prosciutto Tortellini in and you are set.
The tomato sauce is so easy and quick, only cooking for about 10 minutes. Heres the trick to it, starting with a really high quality tomato. My go to is any brand that uses San Marzano tomatoes, the taste is so incredibly fresh and makes for a perfect sauce. A little onion, garlic and fresh basil to make this easy dipping sauce. Once you pop one of these it will be tough to pull yourself away. I served them in these beautiful cones {from Restaurantware}.
Fried Prosciutto Tortellini :: Italian Street Food Week Author: Angela LeMoine Ingredients
12 oz pkg. prosciutto ricotta tortellini {or whatever variety you like} 1 egg 1 Tbsp milk 1¼ cups Italian seasoned breadcrumbs 2 tsp garlic powder 3 Tbsp grated pecorino cheese a handful of fresh chopped parsley 1 tsp salt light olive oil for frying For the Sauce: 3 Tbsp olive oil 2 cups pureed canned San Marzano tomatoes 4 garlic cloves, rough chopped 3 Tbsp finely chopped onion fresh basil salt & pepper Instructions
In a saucepan, over medium low heat, add the olive oil, onion and garlic. Cook until softened. Add in the pureed tomato, fresh basil and a little salt and pepper. Simmer for 10 minutes. In a small bowl whisk together the egg and milk. In another bowl stir together the breadcrumbs, garlic powder, pecorino cheese, parsley and salt. Dip the tortellini into the egg mixture then into the breadcrumb mixture to coat. In a large saute pan, over medium heat, add in enough light olive oil to coat the bottom with about a ¼ inch of oil. Fry the tortellini for about 2 minutes per side until golden. {NOTE: if they are browning too fast, the pasta will not be cooked on the inside. Test the oil by sprinkling in a pinch of bread crumbs, if they sink to the bottom the oil is not hot enough . The breadcrumb should gently bubble around the edges and rise to the top of the oil}. Place onto a cooling rack so keep crisp and allow excess oil to drain off. Continue until all tortellini is cooked, adding oil if needed. Sprinkle with some fresh chopped parsley to garnish and dip away friends. 3.3.3077
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