With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
This
recipe comes from Chef
Patrick who has travelled the world using
his culinary arts and learning new skills. There
is more about Patrick on his Biography page
(click
here) and of course a lot more of his adventures
on his own website, and I do mean adventures.To
visit his website click
here.
Chef
Patrick had this comment about the recipe:
"Necessity
is the mother . . . in this case, I "invented"
this dish when I was the Executive Chef at Twentieth
Century Fox Studios in Century City and one
of my Sous Chefs managed to burn the soup we
had laboriously prepared for a VIP luncheon.
Of course he scorched the soup about twenty
minutes before the soup course was to be served
and in a fit of desperation I whipped this together.
It was big hit and I've served it ever since.
It's so easy I always feel guilty when I am
complimented on it".
Ingredients
2
Tbls. Olive Oil
1 mediumOnion, diced
4 Tbls. Fresh Garlic, minced
2 Cans (#303 size can) diced or stewed tomatoes
1 1/2 Quarts Water
2 Tbls. Fresh Basil, minced
1/2 Tsp. Course ground Pepper
2 Tbls. Ham Base (powdered bouillion)
1 Tbls. Fish Sauce
2 small cans Tomato Paste
1/2 - 1 Cup Sherry or Port
1 1/2 Cup Heavy Cream or Half & Half
1 x 9oz. Package Fresh or dry Tortelloni
Method
Heat
Olive Oil in a heavy stock pot and sauté onion
and garlic for 5 minutes.
Add
water, stewed or diced tomatoes, tomato paste,
basil, pepper, tomato paste fish sauce and
sherry or port.
Bring
to a boil and simmer for 15 minutes.
Add
cream or half and half and Tortelloni and
cook till tortelloni are just tender.
Serve
immediately and garnish with mini Basil leaf.
