Taurtellini

Tortellini originated from the Bologna region of Italy and the story is that the goddess Venus had a night on the town and had to stay in an inn of the mortal world.  The innkeeper couldn’t resist the temptation to see the goddess of beauty and love so he snuck a peek through the keyhole.  All he could see was her belly button and to immortalize what he had seen, he rushed to the kitchen and created the tortellini.  To use homemade tortellini, use my recipe.  You can also purchase premade tortellini in the frozen section of your grocery.

I decided to bring together the beef and cream sauce because most generally people save cream sauces for poultry and I enjoyed mixing it up a bit with beef or sausage.  This dish is a very simple and is very rich and flavourful.  The key is slow cooking the beef so that it stays tender and moist, like you would expect in a beef stew.  I try to pick beef that has minimal marbling to reduce the chewiness.


taurtellini 19Ingredients

1 – 2 pounds thick steak

1 1/2 cup beef broth

1 Tablespoon oregano

1 teaspoon fresh ground pepper

2 Tablespoons extra virgin olive oil

4 Roma tomatoes

1 cup whipping cream

6 Tablespoons butter

1 teaspoon salt

1 teaspoon fresh ground pepper

1 Tablespoon cornstarch

1 cup milk

1 pound tortellini

Directions

  • Marinate steaks for 24 hours prior to meal.  Marinade will include beef broth, oregano, 1 teaspoon pepper, and olive oil.  Blend marinade in a separate bowl and pour over steak meat in a sealable container.
  • Rinse and halve tomatoes.
  • Squeeze tomatoes to remove seeds.
  • Slice into half inch strips and place into skillet over low heat.
  • Slice beef into one inch cubes.
  • Add to tomatoes with marinade and cook over low heat, covered.
  • In a heavy sauce pan, pour whipping cream.
  • Add butter, salt and pepper and melt over low to medium heat.
  • Remove 1/2 cup of cream mixture.  Blend cornstarch thoroughly.
  • Add back to sauce pan.
  • Add milk.
  • Stir continuously for five minutes, scraping the sides and bottom.
  • Drain meat and tomato mixture and add in cream sauce, stirring thoroughly.
  • Remove from heat.
  • Add tortellini to pot of boiling water.  Remove when tortellini float to surface.
  • Cover with cream and meat sauce.
  • Serve.

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