Cappelletti con Prosciutto e Radicchio | James Beard Foundation
Carla Pellegrino of the famed Rao's restaurant served this delicious pasta dish at the 2009 James Beard Awards reception.
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Ingredients
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1 tablespoon unsalted butter
- 4 ounces Parma prosciutto, fat trimmed and finely diced
- 1 head radicchio, cored and julienned
- 1/2 cup dry white wine
- 1/4 cup chicken stock
- 2 cups heavy cream, reduced by half
- Pinch nutmeg
- Salt and freshly ground white pepper, to taste
- 1 pound cheese-filled cappelletti pasta or store bought tortellini (see note)
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