Nick’s Pick | Fresh Cheese Tortellini & Caramelized Onion
with Crisp Radish & Chive Salad
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. We believe that the act of caramelizing onions is an act of love. So while the slices soften in a pat of butter and a bouquet of dried herbs, meditate on all the things you’re grateful for in life. Then splash in some vinegar to deglaze the pan, pour on the cream and demi-glace, and give thanks for how easily freshly boiled cheese tortellini makes for a memorable dinner. Toss together a salad of baby greens, radish rounds and chives for crisp contrast.
We will send you:
- 100g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of chives (or garlic chives)
- 1 Onion (or shallot)
- 30ml Red wine vinegar
- 350g Fresh three-cheese tortellini (contains lipase)
- 60ml Vegetable demi-glace
- 60ml Heavy cream
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
17 g
Sodium
1170 mg
Total Carb
102 g
Sugars
12 g
Protein
21 g
Fibre
7 g
Preparation
Make the caramelized onion
Bring a medium pot of salted water to a boil. Halve, peel and thinly slice the onion. In a large pan, heat 1 tbsp butter (double for 4 portions) on medium. Add the onion and sauté, 5 to 7 min., until lightly browned; season with ⅓ of the spices and S&P. Add 2 tbsp water (double for 4 portions) and sauté, 2 to 4 min., until the onion is very tender; season with S&P. Add ½ the vinegar and sauté, 30 sec. to 1 min., until evaporated.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, thinly slice the radishes and chives.
Make the sauce & combine the pasta
To the pan of caramelized onion, add the demi-glace, cream, ½ the reserved cooking water, ½ the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until thickened. Add the pasta and 1 tbsp butter (double for 4 portions); stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad
Meanwhile, in a large bowl, combine the remaining vinegar and spices, 2 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens, radishes and ½ the chives; toss well.
Plate your dish
Divide the pasta between your plates. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!
