Tortoni Recipe New York Times Food

RACHAEL RAY'S TORTONI

Steps:

• Mix together softened vanilla ice cream (you can soften it in the microwave on defrost for up to 1 minute), crushed coconut cookies, semi-sweet chocolate chips and chopped cherries. Refreeze for at least 1 hour.
• When ready to serve, scoop ice cream into 6 serving bowls. Top with heated hot fudge sauce or chocolate syrup and nut topping. Garnish each sundae with a whole cherry and serve.

TORTELLONI WITH MEAT FILLING

Steps:

• First prepare the filling: heat the butter and oil in a heavy skillet and add the garlic. Cook briefly and add the celery, onion and carrot. Cook briefly, stirring.
• Add the squares of meat and cook, turning the pieces often, until browned on all sides. Cook over moderately high heat about 5 minutes. Add salt, pepper, sage, marjoram, thyme, rosemary and wine, and continue cooking, turning the pieces of meat often, about 40 minutes.
• Remove and cut the meat into 1-inch cubes. Blend the cubes with the remaining sauce in the skillet. Grind the mixture, using a meat grinder or a food processor. Do not grind too fine if using a processor.
• Scrape the mixture into a bowl, and add one of the eggs, lightly beaten, the cheese, nutmeg, parsley and cream. Add salt and pepper. Blend well. There should be about 3 1/2 cups.
• Prepare and roll out the pasta as indicated in the pasta recipe. There will be two portions. Brush the top of one portion with the remaining egg, lightly beaten.
• Use about 1 1/2 teaspoons of filling for each tortelloni. Shape that amount into a small round ball, and place it on the pasta. Continue making balls, and arrange them symmetrically in 3 rows about 2 inches apart. There should be a total of about 60 balls.
• Place the other layer of pasta on top of the meatballs. Gently but firmly press between the balls to make the second layer of dough adhere to the first. Using a ravioli or pastry cutter, cut between each filled pasta to produce squares. Sprinkle a baking sheet with cornmeal and arrange the tortelloni on it. Let them stand for at least 15 minutes.
• When ready to cook, bring 4 to 6 quarts of water to the boil. Add salt to taste, if desired. Drop the tortelloni into the boiling water. When the water returns to a boil, cook about 2 minutes, until the pasta reaches the desired degree of tenderness. Serve with meat and wild mushroom sauce (see recipe).

BISCUIT TORTONI

Steps:

• Set a rack in the middle of the oven and preheat the oven to 350 degrees. In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended. Add the egg white and beat until smooth. Let the batter rest in the refrigerator for 15 minutes. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet. Bake for 15 to 20 minutes, until puffed and tan. Set on a rack to cool. When completely cool and crisp, chop the macaroons in a food processor. You should have approximately 1 1/4 cups of crumbs.
• Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes. Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes. In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar. Chill for 30 minutes. Mix in the rum and vanilla and chill for another 30 minutes. Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture.
• Divide the mixture among eight 4-ounce paper cups. Top with the almonds and cherries, if desired. Freeze for 4 hours or until firm.

SKILLET TORTELLINI WITH CORN AND CRISPY ROSEMARY

Steps:

• Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
• Drain all but about 1/4 cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1 1/2 cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
• Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
• Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.