• 2/13 Nat Tortellini Day 2

    From Dave Drum@1:18/200 to All on Sun Feb 12 05:27:17 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Skillet Tortellini w/Corn & Crispy Rosemary
    Categories: Five, Pork, Herbs. past, Vegetables
    Yield: 4 servings

    4 sl Thick-cut bacon; sliced
    - across in 1/2" pieces
    5 Rosemary sprigs
    2 tb Unsalted butter
    20 oz Refrigerated cheese or
    -cheese & spinach tortellini
    Salt & black pepper
    4 c Corn niblets; thawed

    Place the bacon, 4 of the rosemary sprigs and 1 tb
    butter in a large (at least 12") 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.

    By: Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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