Chicken and Prosciutto Tortelloni

Description

Chicken and prosciutto paired with white port wine, and parmesan cheese all finished with a touch of sage and thyme.

At a Glance

Item Code

40293

Weight

6 lbs

Case Count

190 each

Dimensions

1.75" x 1.75"

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Recipe Ideas

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Chicken and Prosciutto Tortelloni Carbonara with Zucchini

Ingredients (4 servings):

  • 40 tortelloni
  • 6 bacon strips, chopped
  • 2 zucchini, sliced into ribbons with potato peeler
  • 1 c. heavy whipping cream
  • ½ c. grated Parmesan cheese
  • 1 TBSP fresh parsley, chopped

Directions:

Cook tortelloni in boiling water, then drain. In large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain. Heat oil in large skillet over medium heat. Add zucchini and sauté until tender. Transfer to plate. In same pan, combine cream, cheese, parsley, and bacon; heat through over medium heat. Toss with tortellini and zucchini. Sprinkle with Parmesan and serve immediately.

About the Dish:

“There are two main classifications of Italian ham. Prosciutto crudo is a raw cured ham that has been aged and is the style of Parma ham. Prosciutto cotto is cooked ham similar to that of most American style buffet hams. Traditionally speaking all ham is made from the hind leg of swine and is prepared worldwide in many different styles.”

Chicken and Prosciutto Tortelloni with Arugula and Smoked Peppers

Ingredients (4 servings):

  • 32 -40 tortelloni
  • 1 ea red bell pepper (roasted)
  • 1 ea yellow bell pepper (roasted)
  • ½ cup extra virgin olive oil
  • 1 ea garlic clove (chopped)
  • 1 cup Parmigiano Reggiano (shredded)
  • 8 oz fresh arugula
  • TT black pepper
  • 1 ea lemon juiced

Directions:

To make cheese tuile, sprinkle Parmigiano Reggiano in a non-stick skillet, melt the cheese and turn over once. Parsley, black pepper or other spices can mixed with the cheese for this preparation. Once toasted, let cool on wax paper. Toss lettuce and peppers with garlic, olive oil, lemon juice and coarsely ground black pepper. Plate accordingly with blanched and chilled tortelloni and cheese tuile.

About the Dish:

“The origin of arugula aka, salad rocket, roquette, rucola, or rugula, can be traced back to the Mediterranean area where it was used by the romans for salads and flavored oils.”

Chicken and Prosciutto Tortelloni with Consommé

Ingredients (4 servings):

  • 20 tortelloni
  • 2 qts chicken stock
  • ½ lb chicken meat (ground)
  • 3 ea eggs (whites only)
  • 1 ea bouquet garni
  • 3 basil leaves, finely chopped
  • TT salt and pepper
  • 1 ½ cup mirepoix (brunoise)

Directions:

Heat chicken stock and clarify with a raft made of the ground meat mixed with ¾ of the vegetables and egg whites. Stir raft into the hot stock until it rises to the top. Poke a hole in the center with a ladle. Allow the stock to simmer for at least 2 hours then ladle out of the pot and strain through a fine strainer with a layer of cheesecloth. Quickly blanch the remaining vegetables and shock in an ice bath. Arrange hot tortelloni and vegetables in the center of a bowl. Ladle hot consommé tableside and sprinkle with fresh Basil.

About the Dish:

“Consommé is originally documented by the French as a soup style broth that can vary in ingredients. However, the bases of clarifying stock as outlined in this recipe can date back to many cultures as early as the middle ages.”

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