Tortellini Piccolini with San Marzano Tomatoes Bisque and Panna Acida
Panna acida literally translates to crème fraiche. It is soured with bacterial culture but is less sour than U.S. style sour cream and has a lower viscosity and a higher fat content.
Ingredients
- ½ lb Tortellini Piccolini
- 1 cup heavy cream
- 2 tbsp buttermilk
- 2 San Marzano tomatoes, canned
- 1 small onion , quartered
- 1 carrot, halved
- 1 celery stalk halved
- 6 fresh basil leaves
- 1 garlic clove whole
- 3 tbsp extra virgin olive oil
Directions
Panna Acida: combine heavy whipping cream and buttermilk, cover and let sit at room temperature for 12-16 hours. Stir in and refrigerate. Puree San Marzano tomatoes until smooth then strain to a fine sieve to remove seeds. Sweat onions, carrots, celery and garlic with olive oil in a pot. Add San Marzano tomatoes and bring to a simmer. Add basil and steep for 15 minutes. Season to taste. Strain solids out of the soup, return to the stove and simmer the tortellini for 3 minutes. Serve immediately with Panna Acida.
Cheese Mini Tortellini (Tortellini Piccolini)
