Braised Beef Tortellini

Description

Seasoned braised beef with freshly grated Parmesan cheese.

At a Glance

Item Code

40262

Weight

2/5 lbs

Case Count

585 each

Dimensions

1.5" x 1.5"

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Recipe Ideas

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Braised Beef Tortellini “Zuppa alla Pavese”

Ingredients (4 servings):

  • 1/2 lb Louisa tortellini
  • 1 quart veal stock
  • 4 ea eggs, reserve egg yolk for poaching and egg white to clarify stock
  • TT salt and pepper
  • TT Parmigiano Reggiano
  • 1 ea bouquet garni
  • 4 ea Ciabatta Bread slices (toasted)

Directions:

Simmer the veal stock for at least 1 hour. Remove from pot with a ladle and strain it through a fine strainer layered with cheesecloth. Clarify with a third of the whipped egg whites. Stir egg whites into the hot stock until it rises. Wait 10 minutes. Repeat steps 2 more times. Slightly poach the egg yolk in the stock. Plate hot tortellini around bread topped with the egg. Pour hot clarified broth tableside and finish with fresh shaved Parmigiano Reggiano.

About the Dish:

“This soup traditionally made with chicken stock is from the Italian province of Pavia in the Lombardy region. As legend would have it the dish was created when Francis I, from France was captured at the battle of Pavia and was served this dish in captivity by a peasant who created the soup from ingredients available on his farm at the time.”

Braised Beef Tortellini with Minestrone alla Genovese

Ingredients (4 servings):

  • 1/2 lb Louisa tortellini
  • 3 oz pinto beans
  • ½ cabbage head (cut in florets)
  • 6 oz green beans (coarsely cut)
  • 1 whole canned tomatoes (diced)
  • 3 zucchini (diced)
  • 1 oz dried porcini mushrooms
  • 1 eggplant (diced)
  • TT extra virgin olive oil
  • TT salt and pepper
  • 4 Tbsp Genovese basil pesto
  • TT Parmigiano Reggiano

Directions:

Briefly sauté eggplants in a nonstick skillet then set aside. Place 2 quarts of water in a stock pot add add beans, vegetables and dried mushrooms. Simmer on low heat for 2 hours. Add tortellini and eggplant then cook for 3-4 minutes longer. Remove from heat. Add 1 Tbsp of Genovese basil pesto per plate. Serve immediately with grated Parmigiano.

About the Dish:

“In Italy, tortellini is traditionally served as a first course in either broth or soup. The filling is usually made from meat and the fresh pasta dough used to encase the filling is relatively thin. In the U.S. tortellini has gained popularity over the years. It is served in a multitude of different ways including as a main entrée selection.”

Braised Beef Tortellini with Roasted Golden Beets, Roasted Garlic Oil and Roquefort Cheese

Ingredients (4 servings):

  • ¾ -1 lb tortellini
  • 2 ea golden beets (roasted and peeled)
  • 1 cup garlic cloves
  • ½ cup Extra Virgin Olive Oil
  • 2 oz Roquefort cheese (crumbled)
  • TT salt and pepper
  • 1 ea rhubarb (julienne for garnish)

Directions:

Roast beets until tender. Cool, peel and slice thinly. Arrange on a plate and season. Toss the garlic in oil. Bake covered for 30 minutes at 350°F, then remove cover and cook until browned. Allow to cool slightly. Toss cooked tortellini with roasted garlic. Place on top of the beets. Finish with the Gorgonzola crumbles and fresh rhubarb garnish.

About the Dish:

“Interesting detail: The first crop of seasonal rhubarb in the United Kingdom is harvested by candlelight in forcing sheds, where all other light is absent. This practice is believed to produce a sweeter and more tender stalk.”

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