This dish was initially supposed to “loaf”, but the recipe I was working for gave the incorrect time n the oven, leaving me with a sort of cross between a loaf and a spoonful of Tortellini.
*sigh* Oh well.
It’s a decent dish, regardless.
And yeah, yeah, the pic isn’t the best either. I’ve got to work on that.
- 18 oz of Tortellini
- 4 eggs
- 1 1/2 cups cream
- 1 cup grated Parm Reggiano
- 1 clove garlic, crushed
- salt and pepper to taste
- 3 medium tomatoes, seeded, cored and diced
- 3/4 cup green onions, chopped
- 1/2 cup sliced olives
- 1 teaspoon lemon juice
Prepare the tortellini according to the directions on the package.
Set up a 7 1/2″ by 6″ bread loaf pan by lining the bottom of the pan with fitted parchment paper, and then oiling the insides of the pan with olive oil. Set aside.
In a large mixing bowl, combine the eggs and cream. Mix well, and add the cheese and garlic. Salt and pepper the mixture to taste. Add the cooked tortellini and fold in well. Pour the tortellini into the prepared loaf pan.
Place loaf tin in a baking dish with enough water to come half way up the sides of the pan (in a bain marie). Bake, uncovered, in a moderate oven (350F) for one hour or until set. Remove and allow to rest for 5 minutes.
In a medium mixing bowl, combine chopped tomatoes, onions, and olives. Toss in a teaspoon of lemon juice.
Gently unmould the loaf and slice onto a plate. Serve Salsa to the side or on top.