TORTELLINI ALLA GIGI
Tortellini alla Gigi with rosé sauce, served with ciabatta bread. Tortellini alla Gigi, or cheese stuffed tortellini, sauteed mushrooms and sliced prosciutto all smothered in a delicious creamy, cheesy rosé sauce. That one, to enjoy the way it is meant to: smothered in a generous amount of the richest, thickest and creamiest rosé sauce.
My dad was a true lover of all thing's pasta. In fact, I don’t think I’ve ever seen him go a single day without eating pasta, in some form or another. He had very unique tastes in the matter, however. While most people tend to go for a plate of spaghetti covered with a generous amount of rich, meaty sauce, my dad’s favorite was Capelli d’Angelo mixed with just barely enough tomato sauce to give the noodles an orange tint. He would then sprinkle enough red pepper flakes over his plate to set any normal people’s mouths on fire, literally. I couldn’t even count the number of times that I opened the fridge to find a little container of leftover pasta and sneakily stole a bite before I realized (alas, too late) that they were leftovers from my dad’s plate.
Can you say FIRE??!? It still hurts just thinking about it. Tortellini alla Gigi was the great exception to his “barely-put-any-sauce-in-my-pasta-please” rule. That one, he would enjoy the way it is meant to: smothered in a generous amount of the richest, thickest and creamiest rosé sauce. Of course, he would still sprinkle it for what seemed to be forever with his favorite condiment in the whole wide world, you guessed it, red pepper flakes! There was simply no escaping that.
Ingredients
1x 350 g Tortellini 5 cheeses1tablespoon butter6 French shallots, finely chopped(10 oz) prosciutto, julienned1/2 cup white wine1x 100 ml Alfredo sauce1x 100 ml Napoletana sauce(8 oz) grated Parmesan cheese
PreparationCook pasta in boiling salted water according to package directions.In a skillet, melt the butter and sauté the shallots and prosciutto over medium heat, stirring regularly. Deglaze with the white wine and reduce to low heat for 1 minute. Add the Alfredo sauce and Napoletana sauce and simmer for 10 minutes. Stir in pasta and mix well. In bowls, we put the pasta and top with Parmesan cheese.
Tortellini alla Gigi with rosé sauce, served with ciabatta bread. Tortellini alla Gigi, or cheese stuffed tortellini, sauteed mushrooms and sliced prosciutto all smothered in a delicious creamy, cheesy rosé sauce. That one, to enjoy the way it is meant to: smothered in a generous amount of the richest, thickest and creamiest rosé sauce.
My dad was a true lover of all thing's pasta. In fact, I don’t think I’ve ever seen him go a single day without eating pasta, in some form or another. He had very unique tastes in the matter, however. While most people tend to go for a plate of spaghetti covered with a generous amount of rich, meaty sauce, my dad’s favorite was Capelli d’Angelo mixed with just barely enough tomato sauce to give the noodles an orange tint. He would then sprinkle enough red pepper flakes over his plate to set any normal people’s mouths on fire, literally. I couldn’t even count the number of times that I opened the fridge to find a little container of leftover pasta and sneakily stole a bite before I realized (alas, too late) that they were leftovers from my dad’s plate.
Can you say FIRE??!? It still hurts just thinking about it. Tortellini alla Gigi was the great exception to his “barely-put-any-sauce-in-my-pasta-please” rule. That one, he would enjoy the way it is meant to: smothered in a generous amount of the richest, thickest and creamiest rosé sauce. Of course, he would still sprinkle it for what seemed to be forever with his favorite condiment in the whole wide world, you guessed it, red pepper flakes! There was simply no escaping that.
Ingredients
1x 350 g Tortellini 5 cheeses
1tablespoon butter
6 French shallots, finely chopped
(10 oz) prosciutto, julienned
1/2 cup white wine
1x 100 ml Alfredo sauce
1x 100 ml Napoletana sauce
(8 oz) grated Parmesan cheese
Preparation
Cook pasta in boiling salted water according to package directions.
In a skillet, melt the butter and sauté the shallots and prosciutto over medium heat, stirring regularly. Deglaze with the white wine and reduce to low heat for 1 minute. Add the Alfredo sauce and Napoletana sauce and simmer for 10 minutes.
Stir in pasta and mix well.
In bowls, we put the pasta and top with Parmesan cheese.
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