We're making Tortelloni Carbonara with Executive Chef Rob Pirnie of Blu on the Water.
- Edamame Pea's
- Poached Egg
- Heavy Cream
- Parmesan Cheese
- Roasted Chicken
- Italian Imported Tortelloni
Saute chopped prosciutto, edamamie, and oil until heated.
Add in bechamel, salt, pepper, and grated parmesan, allow sauce to thicken.
Add 5oz of reserved cook chicken breast from stock.
Poach 1 egg
Heat Tortelloni in boiling water for 30 seconds and drain well.
Toss all ingredients together except the egg.
Place on large pasta bowl and top with poached egg.
Place large pasta bowl on blue underliner and large plate.
Garnish with rainbow micro greens.