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

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 refrigerator.

Freeze: Not suitable.

Microwave: Not suitable.

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