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Spinach With Fried Tortellini And Proscuitto


  • 2 tablespoons olive oil
  • 1 onion, julienne
  • 1 cup julienne proscuitto
  • 1/4 cup chopped tomatoes, peeled and seeded
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 tablespoons chiffonade of basil
  • 2 tablespoons 25 year old balsamic vinegar
  • 4 cups whole spinach, cleaned and stemmed
  • salt and black pepper
  • 1/2 pound cooked fresh cheese tortellini
  • 1/2 cup grated Parmesan Reggiano cheese
  • drizzle of 25 year old balsamic vinegar
  • 1 tablespoon chiffonade of basil


  • 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