---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Chicken Tortellini In A Sweet Onion-Lambrusco
  Categories: New, Text, Import
       Yield: 4 servings
  
  
   :          Red Onion Marmalade:
         2 md red onions, -- chopped into
       1/4    -inch dice
         2 c  Lambrusco wine, or other
   :          light bodied fruity red
   :          wine
         1 c  orange juice
         2 TB sugar
   :          Filling:
         2 TB butter
         7 oz boneless, skinless breast of
   :          chicken
       1/2 c  dry white wine
         3 oz Prosciutto, -- cold from
   :          refrigerator
         5 oz Mortadella, -- cold from
   :          refrigerator
       3/4 c  grated Parmigiano-Reggiano
   :          plus 1/2 cup
       1/2 ts freshly grated nutmeg
       1/4 c  milk
         1    egg
   :          Pasta:
         1    recipe basic pasta
         2 c  basic chicken broth
   
   To make marmalade:
   
   Place chopped red onions, Lambrusco, orange juice and
   sugar in a saucepan and place over medium high heat.
   Bring to a boil, lower heat to medium and reduce until
   thick like marmalade, about 30 minutes. Remove from
   heat and allow to cool.
   
   To make filling:
   
   In a 12- to 14-inch saut_ pan, melt butter over medium
   heat until just starting to foam. Slice raw chicken
   very thinly across the grain and place in pan with
   butter. Cook over medium heat, stirring constantly,
   until very lightly browned. Add wine, cover and cook
   for 5 minutes. Remove cover and cook until liquid is
   gone, 2 to 3 more minutes. Remove from heat and allow
   to cool. Cut prosciutto and mortadella into 1/4-inch
   dice and place in food processor. Add cooled contents
   of saut_ pan and pulse until just ground, like meat,
   not like a mousse. Pour into a large mixing bowl and
   add cheese, nutmeg, milk and egg, folding carefully.
   Check for seasoning with salt only and refrigerate.
   
   Fresh Egg Pasta: 4 extra large eggs 3 1/2 cups
   unbleached all-purpose flour plus 1/2 cup
       1/2    teaspoon olive oil
   
   Make a mound of the flour in the center of a large
   wooden cutting board. Make a well in the middle of the
   flour and add the eggs, oil and any other flavoring
   you choose. Using a fork, beat together the eggs, oil
   and flavorings and begin to incorporate the flour
   starting with the inner rim of the well. As you expand
   the well, keep pushing the flour up to retain the well
   shape. Do not worry that this initial phase looks
   messy. The dough will come together when 1/2 of the
   flour is incorporated.
   
   Start kneading the dough with both hands, using the
   palms of your hands primarily. Once you have a
   cohesive mass, remove the dough from the board and
   scrape up any left over crusty bits. Lightly flour the
   board and continue kneading for 3 more minutes. The
   dough should be elastic and a little sticky. Continue
   to knead for another 3 minutes, remembering to dust
   your board when necessary. Wrap the dough in plastic
   and allow to rest for 30 minutes at room temperature.
   Note: do not skip the kneading or resting portion of
   this recipe, they are essential for a light pasta.
   
   Yield: 1 pound
   
   To assemble tortellini:
   
   Lay out 1 sheet of pasta and cut into 2-inch rounds
   using a water glass or cookie cutter. Cover cut rounds
   with a damp kitchen towel so that they do not dry out.
   Working 5 at a time, place 1/2 teaspoon filling in
   center of each round. Fold each round in half to form
   a half moon and pinch the edges tightly together to
   seal. Take the two opposing corners and bring the
   tails of the half moon together, twisting one half
   turn so that the sealed half round edge curves around
   the outside of the filled soul of the tortellini.
   Repeat with each round until all pasta is used up.
   Leave formed pasta shapes uncovered to dry.
   
   To serve, heat the chicken stock to boil in a large
   pasta pot and add onion marmalade. Check broth for
   seasoning with salt. Drop 48 tortellini into broth and
   return to boil. Lower heat until just under boil and
   cook tortellini until tender and yet still possessing
   a discernible resistance to the bite, about 4 to 6
   minutes. Spoon 12 tortellini into each of 4 warm soup
   bowls and divide the broth among them. Sprinkle with
   grated Parmigiano-Reggiano and serve immediately.
   
   Yield: 4
   
   Recipe By     :MOLTO MARIO SHOW #MB5681
   
                                         Date: Mon, 28
   Oct 1996 22:13:41 -0500
  
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