Tortellini Pasta With Onion Confit Recipe
Tortellini With Onion Confit has a grand taste. Tortellini With Onion Confit gets its taste from pasta mixed with onion and flavored with red wine. Tortellini With Onion Confit in inspired by many food joints.
Ingredients
| 400ml meat stock | ||
| Meat | 750 Gram | |
| 250g small peas | ||
| Tarragon | 2 Tablespoon, chopped | |
| Dried tarragon | 1 Teaspoon | |
| ONION CONFIT | ||
| Butter | 50 Gram | |
| Onions | 2 , thinly sliced | |
| Sugar | 2 Teaspoon | |
| 1 tblspn chopped frsh thyme or 1/2 tspn dried thyme | ||
| Red wine | 250 Milliliter | |
| Red wine vinegar | 2 Tablespoon | |
Directions
To make confit, melt butter in a saucepan over a medium heat, add onions and cook, stirring, for 3 minutes or until onions are soft.
Stir in sugar and cook for 2 minutes longer.
Add thyme, wine and vinegar, bring to simmering and simmer, stirring frequently, for 40 minutes or until mixture reduces and thickens.
Place stock in a saucepan, bring to the boil and boil until reduced by half.
Keep warm.
Cook pasta in boiling water in a large saucepan following packet directions.
Drain well.
Add pasta, confit, peas and tarragon to stock, bring to simmering and simmer for 2-3 minutes or until peas are just cooked.
Stir in sugar and cook for 2 minutes longer.
Add thyme, wine and vinegar, bring to simmering and simmer, stirring frequently, for 40 minutes or until mixture reduces and thickens.
Place stock in a saucepan, bring to the boil and boil until reduced by half.
Keep warm.
Cook pasta in boiling water in a large saucepan following packet directions.
Drain well.
Add pasta, confit, peas and tarragon to stock, bring to simmering and simmer for 2-3 minutes or until peas are just cooked.
Chef
