Chef Michael White's Tortellini Treviso Prosciutto
Chef Michael White’s Barilla Tortellini Treviso Prosciutto
Serves 6
1 12 oz. package Barilla Collezione Three Cheese Tortellini
1 cup prosciutto cotto, diced
1½ cup heavy cream
1 cup loosely packed Treviso Radicchio (chiffonade)
½ cup Parmigiano-Reggiano (grated)
2 tbsp. truffle butter
2 tbsp. butter
Salt
Instructions
1. Bring a large pot of water to boil, season with salt.
2. Add the prosciutto cotto and render in 2 tbsp. truffle and regular butter for 1 minute then add the cream.
3. Season with salt and black pepper.
4. Cook tortellini according to package directions, drain and toss with the sauce.
5. Stir in Parmigiano cheese before serving.