Tortellini con Salsa Beciamella
Whenever our Auntie Lilly hosted a holiday dinner, our request was for her renowned tortellini dish. Beciamella is a simple and easy sauce to make, but attention must be given to it to avoid the formation of lumps. Slow cooking and stirring constantly with a wooden spoon is the secret to a smooth beciamella sauce. Enjoy! – Janet Pellegrini & Marlynn Lancelotti
1 In a heavy 4-6 cup sauce pan melt the butter over low heat.
2 Add the chopped prosciutto and sauté for one minute.
3 Add the flour, stirring constantly with a wooden spoon, for about two minutes.
4 Continue stirring and add the milk.
5 Remove sauce pan from the fire and add beaten egg yokes.
6 Slowly add the cream, two tablespoons at a time as it incorporates into the mixture.
7 When all the cream has been incorporated, turn the heat to low, and stir-cook until the sauce is as dense as thick cream.
2 12-ounce packages fresh or frozen tortellini
3 cups chicken broth
2 tablespoons butter
1 cup freshly grated Parmesan cheese
1 Bring broth to a boil in a large saucepan. Add the tortellini, stir, and boil gently, over low heat, until the tortellini are tender but firm to bite. Drain.
2 Lightly butter a 131/2 x9-inch casserole pan and spread the bottom with the beciamella sauce. Put a layer of tortellini, top it with sauce and sprinkle with Parmesan cheese. Continue layering the tortellini, sauce, and cheese up to ½ inch of the top of the pan, ending the last layer with cheese.
3 Cover with aluminum foil and bake in a preheated 375 degree oven for 30 minutes.
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