Tortellini con Porcini, Bacon, Olive e Maggiorana -- Tortellini with Porcini, Bacon, Olives, and Marjoram

Tortellini are more versatile than many give them credit for. Here you'll want fairly large ones (as opposed to the tiny nibble-sized tortellini that go into soup). The bacon, which is a rare ingredient in Italian cooking, will add a smoky note to the sauce that will nicely offset the porcini.

To serve 4 you'll need:

• 1 1/8 pounds (500 g) meat-filled tortellini
• 10 ounces (250 g) fresh porcini (if need be substitute portabellas)
• 3 (75 g) ounces finely sliced bacon
• About 20 Ligurian or other rather bitter black olives, pitted or not as you prefer
• 3 scallions
• Marjoram
• 1/4 cup unsalted butter
• Martini dry Vermouth
• Broth
• Salt & pepper to taste
• Fresh marjoram leaves for garnishing

Trim the roots from the mushrooms, wipe the dirt off with a cloth, and slice them lengthwise.

Peel and slice the shallots. Heat the butter in a saucepan, and sauté the shallots until golden. Add the mushrooms, season the mixture with salt and pepper, sprinkle a little vermouth over it all, and continue cooking over a brisk flame until the alcohol has evaporated, then reduce the heat, cover, and simmer for 10-15 minutes, or until the mixture is fairly dry. Towards the end of the cooking, stir in a teaspoon of shredded fresh marjoram (1/8 of a teaspoon if you're suing dried) and the olives.

While the mushrooms are cooking, set a pot of water to boil for the tortellini. Next, chop the bacon and sauté it until the pieces are browned and crispy in a non-stick pan, then drain them on absorbent paper. Salt the water and cook the tortellini. Turn them into a bowl, season them with the mushroom sauce, and divvy them into individual bowls. Sprinkle the bacon over the tortellini, add the marjoram leaves, and serve.

A printer-friendly version of this recipe.
About Porcini & Finferli

Subscribe to the Newsletter
Name	Email