If holiday company drops by at dinnertime...... fast and easy w/ frozen tortellini.
Tortellini in Parmesan-Cream Sauce with Spinach
ING pound cheese tortellini • tb unsalted butter • minced gar/cl •2 tb flour •1¼ cups h/cream
•½ tsp salt, cup grated Parm •5 oz julienned baby spinach • 7 oz jar julienned sun-dried tomatoes
SAUCE Cook/stir melted butter, garlic a min til fragrant. Sprinkle in flour; stir into melted butter (becomes a paste and begins to smell nutty). Slowly whisk in h/cream (mixture is thick and chunky, but will smooth and thin out), then add salt and Parm. Simmer/thicken about 5 min. Stir in spinach (and sun-dried tomatoes option).
ASSEMBLY Add cooked and drained tortellini, gently stir to coat. SERVE immediately
Decadent, addicting Italian garlic rolls with no effort needed---great w/ the tortellini dish.
GARLIC ROLLS / 10 rolls
GARLIC OIL Drizzle 2 T ol/oil over gar/cl; roast 400 deg 8-10 min. Cool on counter. Remove skins, mince; set aside.
On low, combine ol/oil and corn oil; heat warm but not hot, about 180°F. Offheat, add garlic; steep at room temp 20 min.
ROLLS Foil/wrap rolls; heat 400 deg 8-10 min crispy outside, soft and chewy inside. Set in colander or strainer on sheetpan. Pour on garlic-oil; coat well. Transfer to wax-paper lined basket, sprinkle with salt, oregano and parsley, some Parm. Serve immediately.
ING 10 unpeeled garlic cloves, 1/4 cup olive oil, plus 2 tb 1/3 cup corn oil 10 small Italian rolls
or 10 small sourdough rolls 1/2 tsp k/salt 2 tb dried oregano 2 tb chp parsley, Parm.