Thursday, March 5, 2009

Tortellini with Bacon, Greens and Brown Butter

Another successful new recipe night! This one was really good, and a little cheaper because it doesn't involve beef or chicken! We used real bacon bits (the kind you buy). Next time, we'll use a lot less bacon--like maybe only an ounce or so. Also, we used some fancy two-colored lettuce, not the arugula. I learned a new trick with this recipe--browning butter. 

  • 1 pound cheese or meat tortellini
  • 4 ounces sliced bacon
  • 6 tablespoons unsalted butter
  • 2 cups arugula (about 1 bunch)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1Cook the tortellini according to the package directions. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Reserve the bacon and discard the drippings. 
  • 2Wipe out skillet and return to medium heat and brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Remove from heat.
  • 3Break the bacon into small pieces and add to skillet with the arugula, salt, pepper, and cooked tortellini. Toss well and divide among individual bowls.

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