Ingredients
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Directions
: red onion marmalade:
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 saut_ 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 saut_ 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
Recipe By :MOLTO MARIO SHOW #MB5681
Date: Mon, 28 Oct 1996 22:13:41
~0500
Servings: 4 servings
Chicken Tortellini In A Sweet Onion-Lambrusco Recipe brought to you by Recipe Ideas
Categories: Chicken; Dessert; Italian; Lamb; Meat
The History of Recipes
Academics have traced the existance of recipes far back into history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to historians are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. During Roman times around 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient Romans were skilled in the use of many spices, including a few that will be familiar to modern chefs like bay, mint and dill. As our culinary historical trip moves on a few more years we find two recipe books published in the fourteenth century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian curry that is served today, but rather accounts of the types of meals prepared for the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices created an explosion in recipe books, the majority of which still exist in private libraries. During the succeeding few hundred years, the powerful and rich houses competed to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipes were much in demand. Even so, it was during the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cook books were highly popular as a result of more people being able to read, people having increased spare time and having more money. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken Tortellini In A Sweet Onion Lambrusco recipe.
