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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Our July 4 company was delayed and came on the 5th, and I threw this together. Ingredients:
1 qt. rich chicken stock (preferably homemade) |
1/2 lb. fresh mushrooms (i used fresh porcinis, bookshelf, hen-in-the-woods, and criminis) |
1/2 c. french-cut green beans |
6 tomatoes |
1 head garlic |
1 large bunch fresh basil |
extra-virgin olive oil |
1/4 c. country ham or prosciutto, cut into matchsticks |
12 oz. spinach-cheese tortellini |
salt and pepper |
Directions:
1. Preheat the oven to 500.
2. Quarter the tomatoes, cut off the top of the head of garlic (don't peel), and toss into a baking pan with the basil. Sprinkle with salt and drizzle generously with olive oil. Roast, uncovered, for about 30 minutes, until garlic skins and tomato peels begin to char. Remove from oven.
3. Put the stock in a pot. Run the contents of the baking pan through a food mill into the stock. Bring to a boil, then lower heat to a simmer. Add the rest of the ingredients, except for the tortellini, and let simmer for 20 minutes. Add salt and pepper to taste, add the pasta, and simmer for an additional seven minutes or so, until the tortellini are floating.
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