Sunday, April 13, 2008

tortellini with crispy prosciutto

Forgive me, Sister, for I have sinned.

I have not posted a recipe for two weeks now on Good Food Friday. Please forgive me, and allow me to share with you, on Good Food Friday-stretched-into-Sunday:

Tortellini with Crispy Prosciutto

4 Tblsp extra virgin olive oil
4 thin slices prosciutto di Parma
1 small onion, minced (about ½ c)
½ c sun-dried tomatoes in oil, drained and sliced
2 garlic cloves, minced
2 Tblsp minced fresh sage or rosemary sprigs
1/8 tsp red pepper flakes
1/4 lb arugula leaves, rinsed and dried (about 2 cups)
1 (9 oz) package refrigerated mushroom tortellini
Salt, to taste
Freshly ground black pepper to taste

Heat 1 Tblsp oil in a large skillet over medium-high heat, add prosicutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside.
Heat 2 Tblsp oil in skillet over medium-high heat. Add onion, and saute about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and saute 2 minutes. Add arugula, and saute until just wilted.
Cook tortellini according to package directions. Drain and add to vegetables in skillet; toss gently to combine. Add remaining 1 Tblsp oil, and season with salt and pepper.
Crumble prosciutto, and sprinkle over pasta. Garnish, if desired.

That is the original, uncompromised recipe. Of course, here in a world of grocery stores largely populated with Green Jell-o and Cool-Whip, there is a dearth of finer dining items like fresh arugula, and even tortellini of a mushroom persuasion. I know, I know, the horror. But this recipe can accept some substitutions (or simply omit some ingredients completely) and it still tastes great. And don't be afraid of Crispy Prosciutto. It's yummy!

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