Ham and Cheese Tortellini in Whisky and Balsamic Vinegar mint cream sauce

Sometimes, I wish the dishes one creates can be expressed or described in a single word, like 'Schnitzel', or 'Papadofragakis', or something along those lines. It's so much more catchy, see what I mean? Everyone knows 'escargot'--imagine how much more unwieldy it'd be to call it 'baked snails in mint sauce' blah blah.

Case in point being the dish featured in today's post, made of instant tortellini sold in the Costcutters' supermarket (but which I am sure I can make once I get the ingredients together), and more importantly, a sauce that I invented myself (unless in some obscure Scottish or Italian village, someone else has thought of putting this together). This was inspired by my penne alla vodka, but differs significantly in its ingredients and its 'kick', which comes from vinegar rather than the spiciness of vodka.

I created this because I was hungry, and had only certain ingredients available...and because I refused to eat plain instant tortellini boiled in water. :)

Before I share the recipe, though, I would like to say that having tasted the sauce, I felt it could do with somewhat MORE tomato puree (which I didn't put too much of because I ran out), and with the ham -outside- rather than -inside- the tortellini.

Thus, here is my [approximate and modified] recipe for the sauce, enough to coat about 400-500g of tortellini/pasta.

4-6 cloves of garlic, finely chopped (more or less depending on whether you like the taste of garlic)
About 4-5 tbsp tomato puree
1.5 cup (1 cup = 250ml) sliced ham/bacon/cubed pancetta/prosciutto ham, depending on availability and choice.
1-2 tbsp balsamic vinegar
1 tbsp dried mint (fresh mint is far better, but as a student, I must make do with dried mint)
1 tbsp dried oregano
140 ml double cream
60ml whisky
Emmenthal/Parmigiano/Parmesan cheese for grating.
mild olive oil
salt and white pepper
lighter

1) Heat up oil on medium high heat and fry the finely chopped garlic. Keep a watch as it will brown fast. Once it starts darkening, add the meat and fry.

2) Once the garlic starts darkening, add the meat and fry it. If there is bacon involved, add the bacon first and fry until it starts sweating its oil into the sauce, then add the ham.

3) Add the tomato puree, mix it with the meat, and cook for a minute or two, then add the whisky.

4) As the whisky comes to a boil in the pan, burn off whatever alcohol comes out. When the flames go out, add the cream.

5) Stir constantly until oil, tomato and cream are mixed together. Add more tomato puree as needed if you wish to have a more orange/tangy sauce. Otherwise, for a more creamy taste, leave it as it is.

6) Add mint,oregano and balsamic vinegar into the sauce while it is still on the heat, stirring constantly, and let the sauce reduce slightly while letting the tastes of the herb release into the cream. The mint lightens the sauce so it does not sit too heavily on the tongue, while the balsamic vinegar imparts the distinctive sourness that it is famous for, surprising the senses. This is the step in which i depart from penne alla vodka.

7) Add salt and pepper to taste, take the sauce off the heat, and toss the freshly-boiled pasta in it (you WERE boiling pasta while making this sauce, right?).

8) Grate cheese over it while the whole thing is still hot, toss again, and let the cheese melt slightly into the meal, then enjoy!


This was one delicious and unique holiday dinner. :)