Tortellini Duguid
20 oz box Buitoni Mixed Cheese
Tortellini
3 oz sliced Hot Capicola, cut into
fine julienne (Kroger was out of the 4-oz of prosciutto the day I was shopping)
box sliced mushrooms
1
cup heavy cream, (plus more if
needed)
½ box
of Kraft grated Parmesan & Romano Cheese (4-oz) [grating your own would
probably improve flavor]
Salt and
pepper
Some red
pepper flakes (optional)
Birdseye
Steam Fresh Single (peas), one package per two servings.
Fresh
parsley
Saute mushrooms and capicola
in 2-tbsp butter & 2-tbsp olive oil, until mushrooms are tender and capicola begins to crisp.
Add heavy cream , bring to a boil and then reduce to simmer. Add
grated cheeses, salt and pepper to taste. Add more cream if it gets too thick.
Cook
tortellini according to package instructions while rest is being sauted. When done, drain and then add to the sautŽ pot. Mix
well.
Spoon into
serving dishes; garnish with peas and fresh parsley.
Serves 5,
especially if served with a salad and nice crusty bread
This is a combination of VincenzoÕs
Tortellini Buddeke and VincenzoÕs Tortellini Emiliana, Courier Journal, Wednesday, 1 Dec 2010.