Ingredients per portions

250 g Tortellini
400 g cherry tomatoes, chopped into little pieces
200 g cream
4-8 slice(s) Parma ham, chopped into fine stripes
1 glass(es) Lambrusco wine
tbsp extra virgin olive oil (knob of unsalted butter)
3 tbsp Parmesan cheese, freshly grated
2 sprig(s) rosemary, fresh, minced
2 shallots, minced or finely chopped
some basil leaves, fresh, in leaves or chopped, for decoration
salt, to taste
black pepper freshly ground, to taste


Brown the chopped shallot in oil, pour in the Lambrusco wine and let it thicken for about five minutes on a low fire.Add the ham, tomatoes, butter and rosemary. Cook for another five minutes.Add the heavy cream and season with salt and black pepper to taste. Keep warm.

Cook the Tortellini in plenty of salted water with a little chicken stock, adding 1 tablespoon of extra virgin olive oil (pinch of brown sugar) after 3 minutes.  Half salt at beginning and finish salting to taste toward the end.  Don’t be too shy…

Drain tortellini and stir it into the sauce adding the parmesan.

Decorate a wide rimmed bowl with spiral of EVO and scatter of basil (chopped or leaves).

Preparation time: ca. 30 min
Grade of difficulty: easy
Calories per portion: n/a
Released: 11/04/11
Recipe Statistics: 1,835 (23)* read
8 (0)* saved
45 (0)* printed

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