Tortellini Michelangelo
"Tortellini Michelangelo is a rich, creamy, and filling dish. Legend has it that Michelangelo conveyed his love for this dish through letters. I have seen this made sometimes with added chicken & prosciutto -sometimes just with mushrooms & peas... there are many varieties out there... some with meat tortellini, some with just cheese tortellini, and some use tri-color tortellini. This recipe is based on the dish from my local Italian Pizzeria here in NJ - theirs consists of: meat tortellini, chicken, pancetta, prosciutto, and minced onion in cream sauce. I use my own basic white cream sauce Recipe #302996 to make this dish and for this recipe you need to 1st prepare that sauce."
photo by BlondieItaliana
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 1⁄2 - 2 lbs tortellini, meat filled
- 1 chicken breast, pre-cooked & cut into bite size pieces
- 2 slices pancetta, thick sliced & cut into small slices
- 2 slices prosciutto (or ham, cut into small slices)
- 1⁄3 cup onion (minced or finely diced)
- 1 tablespoon butter
- 2⁄3 cup mushroom, sliced (fresh)
- 1⁄3 cup peas (frozen)
- 1 ounce chicken stock
- 1 cup parmesan cheese, grated (fresh if possible)
- 1⁄2 cup heavy cream (only use if needed to thin out cream sauce)
- salt and pepper
- white sauce, Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) as prepared
directions
- Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.
- Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
- Once white sauce is made, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and pancetta & prosciutto to brown for a few minutes then add all that to dutch oven.
- Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.
- ** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.
- ** Note: tortellini should not be smothered in the sauce, only supposed to coat the tortellini so you may need to use a full 2 lbs. tortellini.
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Reviews
-
This is awsome. They serve this at a restaraunt here in Boston and it is just as good as theirs. Also I really don't care where Michelangelo is from or if he cooked. Thanks for the recipe!!! -
I don't care if this is "real" Italian or not. And yes.....I am versed in what "real" italian food is. All I care about is if it tasted delicious.....and it did! It came together VERY quickly and everyone loved the flavors. I used fat free half and half in the white sauce and in the dish to thin it out, rather than heavy cream, and it was perfect. A great way to reduce the fat and calories without effecting how it turns out. I always have these ingredients on hand and this will be a great go to meal. Impressive enough for company and easy enough for every day. PERFECTO! -
Although this dish is quite lovely, I agree with the Italian food purest. Much of the food served in "Italian food restaurants" bears little resemblance to the food served in Italy. Most of the restaurants don't have any workers or owners who are Italian. Those cute little family owned places are run by Albanians. You can always ask," Lei, e Italiano? " ( pronounced this this : leay, eh ee-tal-ee-ah -noh) a polite, simple way to ask if they are Italian) Also, there is really no need to insult fellow reviewers by saying that their opinion is less because they newly joined the group. One thing that is very Italian is the myth making aspect to make it more interesting. -
First I'd like to say that this dish is wonderful. They serve this at our favorite Italian place here on 22nd St. as a special all the time. This recipe is very close to how it is prepared there. I have to go to bat for the chef here as I find it funny how no one ever mentioned that Michelangelo ever "created" tortellini, no one said he wasn't from Florence (I have been to Italy 14 times), and who said he was a cook? LOL Also if we wanted history lessons it would not be from someone who just created an account that day as an alias to make themselves feel better preaching. I have heard the same "myth" too if it adds to the fun of a recipe, great because that is why we are here, the last "reviewing chef" needs maybe a "self help" website instead of cooking site!!!!!! PS this dish was created in Michelangelo's honor he did not create it for those keeping tabs. -
Sorry, this is all wrong. Real tortellini are from Bologna. Michelangelo was from Florence, though he lived there for a year. Tortellini already existed. Michelangelo was not a cook. Tortellini are filled with pork, chicken or turkey, and Parmigiano-Reggiano cheese. They are ideally served in capon broth. Failing that, then with a little cream , no chicken, no peas, no pancetta, never onions. Italy has such a fantastic food culture, let us honor that rather than corrupting it and making up myths.
RECIPE SUBMITTED BY
<p>Born & raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment & try new recipes. Most of all, I love to entertain & host dinners with family, friends & have Holidays at home with my terrific husband & our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: http://www.recipezaar.com/cookbook.php?bookid=199542 <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: http://www.recipezaar.com/cookbook.php?bookid=213150 <br /><br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
