TORTELLINI WITH SUN-DRIED TOMATO BASIL CREAM SAUCE

2 LBS TORTELLINI (MULTI-COLORED IF POSSIBLE)
1/2 LB WHOLE BUTTER
1 CUP SHALLOTS AND GARLIC, MINCED
4 TBSP FRESH CRACKED PEPPER
1 LB SUN-DRIED TOMATOES
2 QUARTS DRY WHITE WINE
4 CUPS CHICKEN VELOUTE
6 CUPS CHICKEN STOCK
1/2 LB FRESH BASIL
2 QUARTS HEAVY CREAM
TO TASTE SALT AND PEPPER

GARNISH:
PARMESAN CHEESE
CRACKED PEPPER
FRESH BASIL LEAVES

1. Rehydrate Tomatoes Several Minutes In Boiling Water To Soften.  Cut Into 1/4-Inch Julienne Strips.
2. Cut Basil Into Chiffonade.
3. Sweat Shallots And Garlic In Butter In A Saucepot Over Medium Fire  Until Lightly Browned.  Add Tomatoes And Pepper; Saute Several Minutes.  Add Wine; Simmer Slowly Until Liquid Is Reduced By One Half.
4. Add Veloute And Four Cups Of Stock.  Whisk Until Well Blended.
5. Add Half Of The Basil And Simmer Slowly For 10-15 Minutes To Allow Flavors To Marry.  Cool And Refrigerate.

CHEFS NOTE: 
WHEN COOL,  SAUCE BASE WILL THICKEN TO A CONSISTENCY THICKER THAN VELOUTE; WHEN REHEATED IT WILL BECOME MORE LIQUID BUT MAY NEED THINNING WITH THE REMAINING CHICKEN STOCK.

TO SERVE:
1. In A Saucepot, Heat Cream To A Simmer; Add Remaining Basil.  Correct Seasoning With Salt And Pepper And If Necessary, Thin To Consistency With Remaining Chicken Stock.  Reserve Warm Until Service Time.
2. Cook Tortellini In Salted Water Until Al Dente And Drain.
3. Serve Hot And Garnish With Cracked Black Pepper, Parmesan Cheese, And Fresh Basil Leaf.

FORT WORTH MICHAELS STANDARD RECIPE

© MICHAEL THOMSON 2004
THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON
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