I held the salt out of the coating ingredients, I prefer to salt after frying. Normally I'd be saying to ditch the regular bread crumbs and go for seasoned panko, but for these it's just too big. I tried a handful that way and they didn't really get the all over crispiness I was expecting. The next batches I did with Italian seasoned bread crumbs and they came out perfectly crispy.
Also on the first batch, I did the shallow fry method recommended. I found the oil heated up too quickly and the spots where the tortellini sat on the bottom browned before the rest was done. I moved the operation to a taller edged pan and added about an inch and a half of oil so they had a little more room to float and brown.
Last up, the sauce. My guys will reject anything that has chunks of onion or garlic or whatnot in it, so I ran the cooked sauce through the food processor before moving it into the serving bowl. It was perfect for them, I personally would like a little bit of heat so next time I'll add some crushed red pepper flakes to my portion.
These will be a big hit as part of a game day spread, and I also froze some to reheat for quick weeknight meals. Be sure to go and check out what the other #footballfood bloggers are sharing using the links down below!
- 2 large eggs
- 2 tablespoons milk
- 2/3 cup seasoned bread crumbs
- 1 teaspoon garlic powder
- 2 tablespoons grated Pecorino Romano cheese
- 1t dried parsley
- 1/2 teaspoon salt
- Oil for frying
- 1 package (12 ounces) refrigerated three cheese tortellini
- 1 tablespoon olive oil
- 3 tablespoons finely chopped onion
- 4 garlic cloves, coarsely chopped
- 1 can (15 ounces) tomato puree
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Additional dried basil
- In a small bowl, whisk together eggs and milk. In another bowl, stir together the next 4 ingredients.
- In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat.
- Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Place on paper towels to drain, sprinkle with salt while still hot.
- Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened.
- Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with basil.
- Serve tortellini with tomato sauce for dipping.
If you're not a fan of pan frying, there's also an air fryer version available on the Taste of Home site- https://www.tasteofhome.com/recipes/air-fryer-tortellini-with-prosciutto/.
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