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Dante Club Tortellini




Source of Recipe


Dante Club


List of Ingredients




Serves 6 - 8
2 lbs. Cheese Tortellini
2 oz. Extra Virgin Olive Oil
2 tablespoons minced garlic
1/4 cup minced shallots
1 lb. crimini mushrooms
1 bunch fresh sage
1 cup Marsala wine
2 cups heavy cream
1 stick whole butter
Kosher salt - to taste
Ground white pepper - to taste
4 oz. Hazelnuts
1 whole julienne smoked chicken

Recipe



TO MAKE THE SAUCE:

Saute mushrooms until they brown. Add the shallots and garlic and cook until they fall. Add the marsala and chicken stock reduce by 1/2. Add the cream and reduce by 1/2. Add the chicken and cook about 3 minutes. Add the sage, butter, salt and pepper. Garnish with toasted hazelnuts on top.

TO TOAST HAZELNUTS:

Place nuts on a sheet pan in a 350 oven and bake until the skins crack. Place in a towel and rub until the skins falls off. Then either pulse them in a food processor or chop them by hand.

COOK THE TOTELLINI in about two gallons of boiling water. Add to this about 2 tablespoons of salt just before putting in the tortellini. Cook until al dente. Strain then toss with the sauce.