Recipes

Appetizers and Snacks

Fried Prosciutto Tortellini

Ingredients

• 2 large eggs
• 2 tablespoons 2% milk
• 2/3 cup seasoned bread crumbs
• 1 teaspoon garlic powder
• 2 tablespoons grated Pecorino Romano cheese
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• Oil for frying
• 1 package (12 ounces) refrigerated prosciutto ricotta tortellini

TOMATO SAUCE:

• 1 tablespoon olive oil
• 3 tablespoons finely chopped onion
• 4 garlic cloves, coarsely chopped
• 1 can (15 ounces) tomato puree
• 1 tablespoon minced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Additional minced fresh basil

Description

1. In a small bowl, whisk together eggs and milk. In another bowl, stir together the next 5 ingredients.
2. In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat. Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Drain on paper towels.
3. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with minced fresh basil.
4. Serve tortellini with tomato sauce for dipping.