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Tortellini de La Nona, Jojo potatoes and Garden Salad
The secret of this Dinner is the Sauce for the Tortellini…
SAUCE de La nona – (De La
nona is from Portofino Restaurant in Queens, NY.)
1-
In a sauté pan add 1 spoon of butter and small
pieces of ham, ½ cup or less
2-
Cook it to taste… add a pinch of sugar – leave it
aside.
3-
On another sauté pan add 2 spoons of butter and
let it melt, (low fire)
4-
Add one cup of Half and Half – (or heavy cream –less
in quantity and add milk)
5-
Mix it on butter and add grated cheese parmesan
to that mixture and keep stirring
6-
Taste it for salt (cheese is somehow salty). Turn
off before it boils
7-
Mix drained sautéed ham into the mixture
8-
Mix half cup of peas (cannot be string beans,
for it changes the taste too much).
9-
While hot, mix it with Cooked-drained-tortellini.
10-
Decorate it with parsley when serving or leave it
in the pan.
JOJO Potatoes
1-
Cut potatoes in large pieces – Quantity is up to
you!
2-
Bring it to boil and cook it half way
3-
Drain it and place into a sauté pan with one
spoon of butter
4-
Brown potatoes all sides (here you can add
rosemary and any seasoning)
5-
Make sure it gets cooked completely here.
6-
The best way is to fry the potatoes in a deep fryer
after it was boiled, then sauté with information on 4.
7-
Place it on a Pyrex and sprinkle grated cheese
Pasta and potatoes are two starches – therefore this Dinner
is very fattening, but good! Eat with a garden salad to accelerate digestion.
Garden Salad – Anything you can mix raw – such as the
picture above
Bon Appetite
Milton Laene Araujo
