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Roman-Style Porcini Mushroom Tortelloni with Artichokes (Porcini Mushroom Tortelloni con Carciofi alla Romana)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 ounceItalian pancetta, diced (may substitute bacon)
2 tablespoonsextra virgin olive oil
1 can (14 ounces)artichoke hearts, drained, sliced into 1/2 inch pieces
1 cupbeef broth
1 tablespoonfresh mint, chopped
to tastefreshly ground black pepper
1 cupRomano cheese, freshly grated
1 package (8 ounces)BARILLA Porcini Mushroom Tortellini


COOK pancetta in large skillet 3 to 4 minutes or until brown and crisp. Remove pancetta, leaving drippings in skillet.
ADD olive oil and artichoke hearts. Saute over medium heat 2 to 3 minutes.
ADD beef broth and mint. Bring mixture to a simmer. Cook until liquid is reduced by half, about 4 minutes, stirring frequently.
COOK Tortelloni according to package directions; drain and return to pot.
STIR sauce and pancetta into cooked Tortelloni. Season mixture with pepper to taste. Toss quickly with cheese. Transfer to a serving plate; garnish with mint sprigs



Substitute 3 large fresh artichokes for canned. Clean artichokes; remove hearts and slice into 1/2 inch pieces. Place artichoke hearts in skillet with oil and cook 5 minutes. Continue recipe as directed.


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