©2022
AuthorDartagnan"a Samcello's Ristorante Villagio exclusive from the Villa Alexandra Cookbook"
7 oz DaVinci Parmeasan Tortillini
2 cups heavy whipping cream
to taste HImalayan salt, ground fine
2 pinches white pepper
2 pinches garlic pepper
½ tsp cayenne pepper
1 tbsp Island Oasis Pina Colada Mix
½ cup Gruyere cheese, grated
1 tbsp roasted garlic compound butter
¼ cup creme fraiche
½ stick unsalted butter, divided into tablespoons, coated hard in flour then in the freezer for 10 minutes
Optional
2 tbsp crab meat, finely shredded
1
In a 3 qt pan, boil tortellini and remove from heat 2 minutes before directions. Let stand in water.
2
Heat a saucier pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.
3
Let cream firm up a bit then add pina colada mix, whisk in Gruyere, compound butter and creme fraiche until smooth, then whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
4
When thickened to desired thickness remove and place plastic wrap directly on top of sauce. Keep warm.
5
Optional Final step. Stir in finely shredded crab meat until incorporated and heated.
CategorySamcello\'s Ristorante Villagio, Sides
Ingredients
7 oz DaVinci Parmeasan Tortillini
2 cups heavy whipping cream
to taste HImalayan salt, ground fine
2 pinches white pepper
2 pinches garlic pepper
½ tsp cayenne pepper
1 tbsp Island Oasis Pina Colada Mix
½ cup Gruyere cheese, grated
1 tbsp roasted garlic compound butter
¼ cup creme fraiche
½ stick unsalted butter, divided into tablespoons, coated hard in flour then in the freezer for 10 minutes
Optional
2 tbsp crab meat, finely shredded