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Friday, August 24, 2007

Wild Salmon, Sweet Pea, and Ricotta Tortellini

Posted By on Fri, Aug 24, 2007 at 11:16 AM

...And why it’s too bad doors don’t have keyholes anymore!

By Chef John from Food Wishes Video Recipes

salmontort250.jpg
Thanks to your basic supermarket wonton skins, homemade tortellini are now a reality for even the average home cook. The origin of “tortellini” is very cloudy, and several stories exist regarding how it was invented. This version, found on Wikipedia, is my favorite, and totally sounds like something a chef would do.

“One legend says that this dish is born in Castelfranco Emilia (province of Modena). One night during a trip, Lucrezia Borgia checked into an inn in the small town. The host was captivated by her beauty and couldn't resist the urge to peek into her room through the keyhole. The light inside the bedroom was only made by a few candles and so he could only see her navel. This pure and innocent vision was enough to send him into an ecstasy that inspired him to create the tortellini that night.”

If you watched our Wonton clip, we are using the same fold here. So, after making these two dishes, you should really have that technique down. This is a very adaptable recipe as you can use almost any seafood in the stuffing. Even left-over cooked salmon would work. I went with a very light lemon cream sauce with just a touch of parmesan, but these tortellini are also very nice in a light broth, if you want to go low-cal. The combo of Salmon, Peas and Tarragon is a culinary classic, and works perfectly with the sauce here. Enjoy!

CLICK HERE to watch the Video, as well as get this recipe's ingredients and amounts.

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Chef John

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