CHEESE TORTELLINI LOAF WITH TOMATO SALSA

INGREDIENTS

• 500g cheese tortellini

• 4 eggs, lightly beaten

• 300ml carton of thickened cream

• 1 cup ( 80g ) grated fresh parmesan cheese 

TOMATO SALSA

• 3 ripe tomatoes, peeled, chopped

• 4 green shallots, chopped

• 2 tablespoons chopped fresh basil

• 1/2 teaspoon sugar 

CHEESE TORTELLINI LOAF WITH TOMATO SALSA METHOD:

Lightly grease a 14cm x 21cm loaf pan, line the base with paper, and grease the paper. Add tortellini to a large pan of boiling water, boil, uncovered, until just tender; drain.

Combine eggs, cream, and cheese in a bowl, and beat until just combined. Stir in tortellini, and pour the mixture into the prepared pan.

Boil enough water to come halfway up the sides of the baking dish. A baking dish should be placed over the pan. Bake, uncovered, in a moderate oven for about 45 minutes or until set. Serve warm with tomato salsa.

Tomato Salsa: Combine all ingredients in a bowl; mix well.

Serves 6.

Note: The recipe can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Not suitable.

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