Fried Prosciutto Tortellini
- 12 ounces tortellini pkg. prosciutto ricotta, {or whatever variety you like}
- 1 egg
- 1 tablespoon milk
- 1 1/4 cups Italian seasoned breadcrumbs
- 2 teaspoons garlic powder
- 3 tablespoons grated pecorino cheese
- chopped parsley a handful of fresh
- 1 teaspoon salt
- light olive oil for frying
- 3 tablespoons olive oil
- 2 cups San Marzano tomatoes pureed canned
- 4 garlic cloves rough chopped
- 3 tablespoons finely chopped onion
- fresh basil
- salt
- pepper
- In a saucepan, over medium low heat, add the olive oil, onion and garlic. Cook until softened.
- Add in the pureed tomato, fresh basil and a little salt and pepper. Simmer for 10 minutes.
- In a small bowl whisk together the egg and milk.
- In another bowl stir together the breadcrumbs, garlic powder, pecorino cheese, parsley and salt.
- Dip the tortellini into the egg mixture then into the breadcrumb mixture to coat.
- In a large saute pan, over medium heat, add in enough light olive oil to coat the bottom with about a 1/4 inch of oil.
- Fry the tortellini for about 2 minutes per side until golden. {NOTE: if they are browning too fast, the pasta will not be cooked on the inside. Test the oil by sprinkling in a pinch of bread crumbs, if they sink to the bottom the oil is not hot enough . The breadcrumb should gently bubble around the edges and rise to the top of the oil}.
- Place onto a cooling rack so keep crisp and allow excess oil to drain off. Continue until all tortellini is cooked, adding oil if needed.
- Sprinkle with some fresh chopped parsley to garnish and dip away friends.
ricotta, egg, milk, italian seasoned breadcrumbs, garlic, pecorino cheese, parsley a handful, salt, light olive oil, olive oil, tomatoes, garlic, onion, fresh basil, salt, pepper
Taken from www.yummly.com/recipe/Fried-Prosciutto-Tortellini-1656762 (may not work)