Chicken Tortellini In A Sweet Onion-Lambrusco
Chicken Tortellini In A Sweet Onion-Lambrusco is a chicken recipe made with Orange Juice, Sugar, Butter, Parmigiano Reggiano, and Milk. Add it to your meal plan and shop the whole list in one go.
Ingredients
- 1 cup
- 2 tbsp
- 2 tbsp
- 3/4 cup
- 1/4 cup
- 2 cup
- 1/2 tsp
Method (preview)
- 1
Place chopped red onions, Lambrusco, orange juice and sugar in a saucepan and place over medium high heat.
- 2
Bring to a boil, lower heat to medium and reduce until thick like marmalade, about 30 minutes. Remove from heat and allow to cool.
- 3
In a 12- to 14-inch saut_ pan, melt butter over medium heat until just starting to foam.
- 4
Slice raw chicken very thinly across the grain and place in pan with butter.
- 5
Cook over medium heat, stirring constantly, until very lightly browned.
- 6
Add wine, cover and cook for 5 minutes.
- 7
Remove cover and cook until liquid is gone, 2 to 3 more minutes.
- 8
Remove from heat and allow to cool.
- 9
Cut prosciutto and mortadella into 1/4-inch dice and place in food processor.
- 10
Add cooled contents of saut_ pan and pulse until just ground, like meat, not like a mousse.
- 11
Pour into a large mixing bowl and add cheese, nutmeg, milk and egg, folding carefully.
- 12
Check for seasoning with salt only and refrigerate.
- 13
Make a mound of the flour in the center of a large wooden cutting board.
- 14
Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose.
- 15
Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
- 16
As you expand the well, keep pushing the flour up to retain the well shape.
- 17
Do not worry that this initial phase looks messy.
- 18
Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
- 19
Lightly flour the board and continue kneading for 3 more minutes.
- 20
The dough should be elastic and a little sticky.
- 21
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
- 22
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
- 23
Lay out 1 sheet of pasta and cut into 2-inch rounds using a water glass or cookie cutter.
- 24
Cover cut rounds with a damp kitchen towel so that they do not dry out.
- 25
Working 5 at a time, place 1/2 teaspoon filling in center of each round.
- 26
Fold each round in half to form a half moon and pinch the edges tightly together to seal.
- 27
Repeat with each round until all pasta is used up.
- 28
Leave formed pasta shapes uncovered to dry.
- 29
To serve, heat the chicken stock to boil in a large pasta pot and add onion marmalade.
- 30
Check broth for seasoning with salt.
- 31
Drop 48 tortellini into broth and return to boil.
- 32
Lower heat until just under boil and cook tortellini until tender and yet still possessing a discernible resistance to the bite, about 4 to 6 minutes.
- 33
Spoon 12 tortellini into each of 4 warm soup bowls and divide the broth among them.
- 34
Sprinkle with grated Parmigiano-Reggiano and serve immediately.
Cook this tonight? 👨🍳
Free members get the full recipe, pantry matching, meal plans and price tools.