Wednesday, January 7, 2009

Tortellini Ala Fini

My rendition of my favorite dish from Mama Maria's in Hudson, WI

1 package dry cheese tortellini
1 pkg prosciutto, crisped and crumbled
1/2 medium white onion, chopped
1 package baby mushrooms, sliced
1 clove garlic, minced
1C baby sweet peas
1/2C white wine

Parmesan Bechamel:

5T butter
1/2C flour
4C whole milk, warmed
3/4C Parmesan cheese
salt and pepper to taste

Cook tortellini as directed on package. Saute mushrooms, onion and garlic in white wine. Add peas at end to warm. Meanwhile, melt 5T butter in sauce pan. Slowly add flour and whisk for 2 minutes. Gradually add WARM milk. Whisk constantly for 5 minutes, but do not boil. Add salt, pepper and Parmesan cheese. Place tortellini in a large serving bowl. Add mushroom mixture, prosciutto and bechamel sauce and combine. Sprinkle top with Parmesan cheese and serve hot.
Can add chicken sauteed in white wine for complete meal.

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