Preheat the fryer. In a sauté pan, heat the olive oil. When the oil is hot, sauté the proscuitto for 1-2 minutes. Add the onions and sauté for 1 minute. Add the tomatoes, shallots, garlic and basil. Stir in the spinach and wait for 2 minutes. Add the vinegar and season with salt and fresh black pepper. In the fryer, fry the tortellini until golden brown, about 4 minutes. Remove from the fryer and drain on a paper-lined plate. Season with Essense. Mound the greens in the center of the plate. Arrange the tortellini around the greens. Garnish with grated cheese, drizzle of balsamic vinegar, and basil.
Yields: 4 servings