Tuesday, October 02, 2007

Tortellini with Tonnato Sauce

This is another old favorite the source of which is long forgotten. Start by cooking 16 oz. of your favorite tortellini according to package directions. We like to use a "neutral" flavor such as cheese or mushroom. While the pasta is cooking, combine in a food processor 1/2C whipping cream, 1/2C chicken stock, 3/4C olive oil, 1 6 oz. can of tuna fish, 6-8 anchovie filets and 2 egg yolks. This is a bit different than other Tonnato sauces which may contain mayo, capers and lemon juice. Process until smooth. Drain the pasta and pour the sauce over it immediately. We served it with a green salad and a dry white wine.



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