Tortellini Della Nonna Food
DELLA NONNA SAUCE
Provided by Food Network Kitchen
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- 1. Bring a large pot of salted water to a boil. Add peas and cook until bright green and tender, about 7 to 8 minutes. Remove the peas with a slotted spoon or strainer and set aside. Use the same water to cook pasta according to package directions. Drain, reserving 1/4 cup of the pasta water.
- 2. Meanwhile, in a large skillet heat butter over medium heat. Add the prosciutto or pancetta and cook until golden and crispy, about 5 to 6 minutes. Add the shallot and thyme and cook until slightly softened, but not brown, about 1 minute. Increase the heat to medium-high and add the wine. Let the wine evaporate slightly and then add the heavy cream. Cook until the sauce reduces and thickens slightly, stirring occasionally, about 6 to 7 minutes. Season with salt and pepper. Just before serving, stir the cheese, parsley, and peas into the sauce until it thickens a little more.
- 3. Toss the pasta in the sauce and use the reserved pasta water, if needed, to loosen the sauce slightly. Transfer the pasta to serving bowls and garnish with additional cheese and parsley, if desired.
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- In a food processor, combine the flour, sugar, baking powder, lemon zest and salt. Add the butter in clumps and pulse until the mixture resembles coarse meal. Add the whole eggs and egg yolks and pulse a few times, until the dough just comes together. Turn the pastry dough out onto a lightly floured work surface and knead it 2 or 3 times, just until it comes together. Divide the pastry dough into 2 pieces, 1 slightly smaller than the other. Pat the pastry dough into disks, wrap each disk in plastic and refrigerate for at least 30 minutes.
- In a medium saucepan, heat the milk with 1/4 cup of the sugar, the vanilla bean and vanilla seeds and the lemon zest until the mixture is hot to the touch. In another medium bowl, whisk the egg yolks with the remaining 1/4 cup of sugar until blended. Stir in the flour until incorporated. Whisk in the hot milk in a thin stream.
- Set a fine-mesh strainer over a medium bowl. Pour the pastry cream mixture back into the saucepan and cook over moderate heat, whisking, until thick and bubbling, about 2 minutes. Immediately strain the pastry cream into the bowl, scraping the strainer with a rubber spatula. Press a sheet of plastic wrap directly onto the surface of the pastry cream and refrigerate until chilled, 1 to 2 hours.
- Preheat the oven to 350°. Butter and flour a 10-inch fluted tart pan with a removable bottom. On a lightly floured work surface, roll out the larger disk of pastry to an 1/8-inch-thick round. Ease the pastry into the tart pan, pressing the dough into the corners. Don't trim the overhang.
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