Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, julienne

  3. 1 cup julienne proscuitto

  4. 1/4 cup chopped tomatoes, peeled and seeded

  5. 2 tablespoons minced shallots

  6. 1 tablespoon minced garlic

  7. 2 tablespoons chiffonade of basil

  8. 2 tablespoons 25 year old balsamic vinegar

  9. 4 cups whole spinach, cleaned and stemmed salt and black pepper

  10. 1/2 pound cooked fresh cheese tortellini

  11. 1/2 cup grated Parmesan Reggiano cheese drizzle of

  12. 25 year old balsamic vinegar

  13. 1 tablespoon chiffonade of basil

Instructions Jump to Ingredients ↑

  1. Preheat the fryer. In a sauté pan, heat the olive oil. When the oil is hot, sauté the proscuitto for 1-2 minutes. Add the onions and sauté for 1 minute. Add the tomatoes, shallots, garlic and basil. Stir in the spinach and wait 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 Essense. 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. Yield s: 4 servings


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