Some of you may may have noticed I haven’t been posting much lately. Especially in the way of main courses.
This is because I sort of feel like I have been learning how to cook all over again.
Over the course of the last year we ended up raising almost all of our own meat. The thing is we didn’t raise animals that most Americans eat.
It wasn’t something we really set out to do, it was more like, well now we have all these animals what are we going to do with them? Eat them.
So we have been eating lots of goat and duck. Both of which are slightly odd-ball for the typical American table and I really don’t have much experience in the way of cooking duck or goat so I have been trying to figure out how to use them and use them easily in place of chicken and beef so that I am not constantly having to put a to of effort into cooking.
I am getting there and actually do have a goat recipe to share soon (I am sure it will be wildly popular ;b no worries, beef is pretty interchangeable since they taste similar)
We also had some friends raise a pig for us and we ended up butchering the two turkeys we bought because they were mean to our ducks.
Anyway, all that to say the other day I just felt like having something old-school, one of my classic, go-to recipes.
Alfredo.
But when I looked in the fridge I noticed I had a package of tortellini in there and no heavy cream. So I grabbed the tortellini and a few other things and started cooking and this was the result. It is amazing. OH.MY.GoodNESS. Amazing. Combined with the Sourdough Artisan Bread I have been making lately…I ate WAY too much. WAY too much.
And I would have eaten more except I really wanted to save a little to photograph so I could share the recipe with you guys!
You’re gonna love this one…
- 1-20oz package of fresh 3 cheese tortellini (I used Buitoni)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 minced shallot
- 2 cloves garlic, minced
- ½ cup white wine
- ½ cup sour cream
- ½ cup half and half
- salt and pepper to taste
- 1 cup peas
- 1 cup minced prosciutto
- ¼ cup grated parmesan cheese
- ¼ cup grated romano cheese
- ¼ cup grated asiago cheese
- First bring a large pot of salted water to boil for the tortellini and cook according to package directions.
- In a large sauce pan, heat the butter and oil over medium heat.
- Add the shallot and minced garlic and cook just until starting to soften.
- Add the wine and simmer until reduced a little, about 3-4 minutes.
- Then add the sour cream and stir until smooth, once you have gotten rid of the lumps, add in the cream and stir until smooth and thick.
- Add in the peas, prosciutto and all three cheeses.
- Drain the pasta and put back in the pot, pour the sauce over the top and toss to combine.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
