Bruce Barone ~ Recipe of the Day

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"Bruce Cooks"
Coming in 2010!
"Love in the Kitchen;
Healthy, Simple, Inspired Recipes  for Every Day Celebrations."

Toasted Tortellini with Carrot & Leek Sauce

Ingredients

1. 8 ounces Tortellini*
2. 2 small leeks, cut lengthwise in half and then into thin slices
3. 1 carrot, cut into matchsticks
4. 1/4 teaspoons red pepper flakes
5. 1 handful pecans, chopped
6. 1/4 cup olive oil + 1 tablespoon
7. salt & pepper to taste

Directions

1. Gently simmer Tortellini till done---but not mushy.
2. Drain Tortellini and fry in 1 tablespoon oil till gently browned.
3. In another pan gently sauté carrot, leeks, red pepper flakes and pecans in 1/4 cup olive oil.
4. Mix sauce in with Tortellini and serve.
5. Susan and I enjoyed this with a bottle of Tempra Tantrum, which we recommend.

Serves two.
*Tortellini was from Milano's
Chicken, Mortadella with Pistachio, Romano & Parmesan Tortellini
 

I specialize in portrait, nature, and documentary photography.
 I am also a published writer, art consultant, and gourmet cook.
I love family get-togethers, and cats and dogs. And red wine.
Please contact me for your photographic needs.
Photography is my passion.