655. TORTELLINI with PORCINI, BACON, OLIVES, and MARJORAM

serves 4


1 1/8 pounds (500 g) meat-filled tortellini
10 ounces (250 g) fresh porcini (if need be substitute portobellos)
3 (75 g) ounces finely sliced bacon
About 20 Ligurian or other rather bitter black olives, pitted or not as you prefer
3 scallions
Marjoram
1/4 cup unsalted butter
Martini dry Vermouth
Broth
Salt & pepper to taste
Fresh marjoram leaves for garnishing

Trim the roots from the mushrooms, wipe the dirt off with a cloth, and slice them lengthwise.

Peel and slice the shallots. Heat the butter in a saucepan, and sauté the shallots until golden. Add the mushrooms, season the mixture with salt and pepper, sprinkle a little vermouth over it all, and continue cooking over a brisk flame until the alcohol has evaporated, then reduce the heat, cover, and simmer for 10-15 minutes, or until the mixture is fairly dry. Towards the end of the cooking, stir in a teaspoon of shredded fresh marjoram (1/8 of a teaspoon if you're suing dried) and the olives.

While the mushrooms are cooking, set a pot of water to boil for the tortellini. Next, chop the bacon and sauté it until the pieces are browned and crispy in a non-stick pan, then drain them on absorbent paper. Salt the water and cook the tortellini. Turn them into a bowl, season them with the mushroom sauce, and divvy them into individual bowls. Sprinkle the bacon over the tortellini, add the marjoram leaves, and serve.


courtesy of: Kyle Phillips, Italian Cuisine, About.com