Yield
6 Servings
Recipe by: the California Culinary Academy Preparation Time: 1:20
1. Cook tortellini according to package directions. Drain, rinse with cold water, and drain again. Set aside.
2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined.
3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if used), and cheese. Cover and refrigerate for 1 hour or longer to blend flavors. Serve on lettuce leaves. Boston lettuce leaves
Measure
Ingredient
12 ounces Tortellini, spinach-filled, frozen
3 tablespoons Red wine vinegar
1 teaspoon Dried basil
1 teaspoon Dijon mustard
¼ teaspoon Salt
⅛ teaspoon Ground pepper
1 clove Garlic; minced
½ cup Olive oil
¼ cup Parsley; finely chopped
3 ounces Dry salami; cut in thin strips
1 Red bell pepper; seeded and sliced
2 tablespoons Pine nuts; toasted
2 tablespoons Parmesan cheese; grated
Ingredient
12 ounces Tortellini, spinach-filled, frozen
3 tablespoons Red wine vinegar
1 teaspoon Dried basil
1 teaspoon Dijon mustard
¼ teaspoon Salt
⅛ teaspoon Ground pepper
1 clove Garlic; minced
½ cup Olive oil
¼ cup Parsley; finely chopped
3 ounces Dry salami; cut in thin strips
1 Red bell pepper; seeded and sliced
2 tablespoons Pine nuts; toasted
2 tablespoons Parmesan cheese; grated
No comments:
Post a Comment