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Tortellini With Onion Confit

Italian.Chef's picture
Ingredients
  Beef stock 12 Fluid Ounce (1 1/2 Cups, 375 Milliliter)
  Beef tortellini/Veal tortellini 1 1⁄2 Pound (750 Gram)
  Small peas 8 Ounce (250 Gram)
  Chopped fresh tarragon/1 teaspoon dried tarragon 2 Tablespoon
For onion confit
  Butter 1 Ounce (30 Gram)
  Onions 2 , thinly sliced
  Sugar 2 Teaspoon
  Chopped fresh thyme/1/2 teaspoon dried thyme 1 Tablespoon
  Red wine 8 Fluid Ounce (1 Cup, 250 Milliliter)
  Red wine vinegar 2 Tablespoon
Directions

1. To make confit, melt butter in a saucepan over a medium heat, add onions and cook, stirring, for 3 minutes or until onions are soft. Stir in sugar and cook for 2 minutes longer. Add thyme, wine and vinegar, bring to simmering and simmer, stirring frequently, for 40 minutes or until mixture reduces and thickens.
2. Place stock in a saucepan, bring to the boil and boil until reduced by half. Keep warm.
3. Cook pasta in boiling water in a large saucepan following packet directions. Drain well. Add pasta, confit, peas and tarragon to stock, bring to simmering and simmer for 2-3 minutes or until peas are just cooked.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Onion
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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