1 kilo veal tortellini 1ltr heavy salted water 250ml
Prestige veal stock
2cloves garlic - crushed
300 gm brown mushrooms
60gm butter
30ml olive oil
60gm cornflour
150ml red wine
100ml thickened cream
Sea salt
Cracked black pepper
100gm grated parmesan
Blanch tortellini in boiling salted water. Strain, cool and set aside. Do not over cook. Heat olive oil and add butter, garlic and mushrooms. Stir for a few minutes and then pour in red wine, allow to reduce a little, then add the Prestige veal stock. Bring to the boil and add cream and pasta. Adjust seasoning with salt and pepper and thicken with a little of the cornstarch mixed with water.
Service note: Place evenly in pasta bowls. The sauce should be thick enough to coat the back of a spoon, no more. Sprinkle with grated cheese, parsley and serve with hot garlic bread.
