Fried Prosciutto Tortellini
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
YIELD: about 3-1/2 dozen.
My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey
Ingredients
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2 large eggs
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2 tablespoons 2% milk
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2/3 cup seasoned bread crumbs
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1 teaspoon garlic powder
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2 tablespoons grated Pecorino Romano cheese
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1 tablespoon minced fresh parsley
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1/2 teaspoon salt
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Oil for frying
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1 package (12 ounces) refrigerated prosciutto ricotta tortellini
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TOMATO SAUCE:
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1 tablespoon olive oil
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3 tablespoons finely chopped onion
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4 garlic cloves, coarsely chopped
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1 can (15 ounces) tomato puree
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1 tablespoon minced fresh basil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Additional minced fresh basil
Directions
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1.
In a small bowl, whisk together eggs and milk. In another bowl, stir together the next 5 ingredients.
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2.
In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat. Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Drain on paper towels.
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3.
Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with minced fresh basil.
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4.
Serve tortellini with tomato sauce for dipping.
Nutrition Facts
1 appetizer: 48 calories, 2g fat (1g saturated fat), 10mg cholesterol, 98mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.
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