Most of the stuff was basic (except Lauren's French Toast, which she did), but the Tortellini is a 'keeper'!
ROASTED GARLIC ALFREDO TORTELLINI
Serves 4+
INGREDIENTS
2 heads of
roasted garlic (see below, it's simple!)2 Tbsp. Olive Oil
1 cup Heavy Cream, divided
¼ cup, heaping Sour Cream
½ cup shredded Parmesan cheese + another ¼-1/2 cup
Salt & Pepper to taste
1 20oz. container of tortellini (refrigerated or frozen - cook according to directions beforehand)
3 Tbsp. of butter
Parsley to garnish (optional)
INSTRUCTIONS
Roasted
Garlic: Just slice off the top ends of the entire garlic head, leaving the root
bottom alone. Place them in a tin foil
‘boat’ then pour about 1 teaspoon of oil over each head. Fold the ends of the
tinfoil up over the garlic, making an aluminum foil pouch of sorts. Bake at 350°F
for 1 hour exactly. Let cool until cool
enough to handle, or refrigerate if you plan on using it later.1. In a food processor or blender, combine the 2 heads of roasted garlic cloves, 2 tablespoons Olive Oil, & ¼ cup of the heavy cream. Blend until the garlic is pulverized. Into the garlic mixture, pour in the remaining ¾ cup heavy cream, heaping ¼ cup sour cream, & ½ cup shredded Parmesan cheese. Season to taste with salt & pepper. Blend the mixture for 30-60 seconds until everything is combined. The mixture will be thick & slightly lumpy, which is perfectly normal! Set the sauce aside.
2. Melt 3 tablespoons of butter in a large skillet. Add your tortellini & toss the pasta around in the melted butter to coat. Pour the sauce on top of the pasta, & stir gently to combine. Cook on medium heat for 10 minutes, stirring gently occasionally. The sauce will thicken.
3. Sprinkle on ¼ cup to ½ cup of shredded Parmesan cheese (depending on your taste), stir to combine and remove from the heat. Pour the tortellini into a serving vessel, & garnish with chopped fresh parsley if desired.
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