The Cookie Queen from New Kensington, PA
Here's a great Italian Recipes from the Cookie Queen from New Kensington, PA...
Tortellini with Basil-Wine Sauce
This delicious dish can be prepared in the time it takes water to boil plus 5 minutes.
The wine you choose is important because that is what will flavor the sauce. Use something you really like. I used Kenwood Yulupa Chardonnay - a wine from Sonoma County, Calif., a gift from from my brother and sister-in-law. This wine is partially barrel fermented in Oak barrels which gives it a substantial bitey taste. and makes it passionate enough for cooking yet subtle enough for drinking.
If you are interested in learning more about this excellent wine, visit the Kenwood Vineyards web site at http://www.kenwoodvineyards.com.
The fresh basil also is essential. If you do not have FRESH basil, try rosemary - although I personally do not care for rosemary).
Ingredients 12 ounces refrigerated or frozen tortellini 3 Tablespoons butter 1/4 cup chopped pecans 1/3 cup chopped onions Fresh basil leaves, torn Salt & black pepper to taste 3/4 cup dry white wine 2/3 cup whipping cream Freshly-grated Parmesan cheese
Preparation * Cook 12 ounces refrigerated or frozen tortellini. I prefer the frozen.Rosetto Cheese Tortellini which cooks in 3-5 minutes. But you can use your favorite. * While the tortellini water is boiling, saute 1/4 cup chopped pecans in 1 1/2 Tablespoons butter. Cook for three minutes and then remove pecans to a bowl. * Saute 1/3 cup chopped onions (I use vidalias, but scallions work well too) in remaining 1 1/2 Tablespoons butter. * Stir in 3/4 cup dry white wine and 2/3 cup whipping cream. Season with salt and freshly- ground black pepper to taste. * Cook sauce until it is reduced to about 1 cup - this should take about 5 minutes. Be aware that this sauce is ³thin² - not thick like most cream sauces. This is the way it is supposed to be. * When sauce is reduced, stir in torn basil leaves and sauteed pecans. * Drain tortellini and stir into sauce. * Serve at once with freshly-grated Parmesan cheese.
the "Cookie Queen" - Patricia Condelli
Cookie Queen Cookies & Cookbooks 1053 Edgewood Road, New Kensington, PA 15068 Phone: 724 339-0920
E-mail cookiequ@nb.net
WebSite Cookie Queen Books
Tortellini with Basil-Wine Sauce
This delicious dish can be prepared in the time it takes water to boil plus 5 minutes.
The wine you choose is important because that is what will flavor the sauce. Use something you really like. I used Kenwood Yulupa Chardonnay - a wine from Sonoma County, Calif., a gift from from my brother and sister-in-law. This wine is partially barrel fermented in Oak barrels which gives it a substantial bitey taste. and makes it passionate enough for cooking yet subtle enough for drinking.
If you are interested in learning more about this excellent wine, visit the Kenwood Vineyards web site at http://www.kenwoodvineyards.com.
The fresh basil also is essential. If you do not have FRESH basil, try rosemary - although I personally do not care for rosemary).
Ingredients 12 ounces refrigerated or frozen tortellini 3 Tablespoons butter 1/4 cup chopped pecans 1/3 cup chopped onions Fresh basil leaves, torn Salt & black pepper to taste 3/4 cup dry white wine 2/3 cup whipping cream Freshly-grated Parmesan cheese
Preparation * Cook 12 ounces refrigerated or frozen tortellini. I prefer the frozen.Rosetto Cheese Tortellini which cooks in 3-5 minutes. But you can use your favorite. * While the tortellini water is boiling, saute 1/4 cup chopped pecans in 1 1/2 Tablespoons butter. Cook for three minutes and then remove pecans to a bowl. * Saute 1/3 cup chopped onions (I use vidalias, but scallions work well too) in remaining 1 1/2 Tablespoons butter. * Stir in 3/4 cup dry white wine and 2/3 cup whipping cream. Season with salt and freshly- ground black pepper to taste. * Cook sauce until it is reduced to about 1 cup - this should take about 5 minutes. Be aware that this sauce is ³thin² - not thick like most cream sauces. This is the way it is supposed to be. * When sauce is reduced, stir in torn basil leaves and sauteed pecans. * Drain tortellini and stir into sauce. * Serve at once with freshly-grated Parmesan cheese.
the "Cookie Queen" - Patricia Condelli
Cookie Queen Cookies & Cookbooks 1053 Edgewood Road, New Kensington, PA 15068 Phone: 724 339-0920
E-mail cookiequ@nb.net
WebSite Cookie Queen Books
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