Recipe~ Tortellini Po' boy with Roasted Red Pepper Aioli

This would be our last big meal of the week until we're moved and settled in our new place of residence. Sunday is the official day of our final walk through, and thoughts of second guesses. So I decided we should go out with a bang and make our last thought-out meal one to remember. 


I'm sure most of you are familiar with the typical "Shrimp Po' boy Sandwich". I'm not a big fan of this New Orleans favourite, but I love the idea. Toasty bread. Creamy sauce. Crunchy lettuce. What's not to love? In my case, shrimp on bread just isn't my thing. So with careful thought for a great substitute, the idea of fried mini tortellinis came to mind and sounded perfect. Toasted bread, smothered in a rich roasted red pepper and basil aioli, had my mouth watering at the thought. The trip to the store couldn't come quick enough, but it was worth every bit of wait, and more, after I sank my teeth into this amazing sandwich. 

Tortellini Po'boy with Red Pepper Aioli

The process

Tortellini Po' boy with Roasted Red Pepper and Basil Aioli


Ingredients


1 80z package of Barilla three cheese tortellini 
2 cups fine shredded radicchio
2 cups panko bread crumbs
4 hoagie rolls, toasted
1 garlic clove
canola oil


Aioli recipe follows 


Directions


Cook tortellini as directed on back of package, reducing time to 5 minutes. Meanwhile, put panko crumbs in resealable bag. With a slotted spoon, and in batches of four, spoon the cooked tortellini from the water into the bag of crumbs; shake it around and with clean hands transfer the coated pasta to a plate. Finish remaining batches and set aside. 


Heat about 3 tablespoons of oil in nonstick skillet on medium/high heat. Add the pasta in batches of four again until crispy and golden on the outside. Transfer crispy pasta to a paper towel lined plate. Add more oil as needed and finish remaining tortellini.  Note: Don't over crowd the pan otherwise it wont brown-up even.


Meanwhile, cut each roll in half lengthwise, scoop out some of the flesh, and with broiler on medium, toast just until golden and crisp. Cut a whole garlic clove in half and rub on the bread when in comes out of the broiler. 


Aioli sauce


In small mixing bowl mix 1/2 cup mayo with 1/4 cup, chopped fine, roasted red peppers. Add a handful of basil, and season with a little salt and pepper. Mix well.


Assemble sandwich: Spread each roll evenly with sauce. On one half top with a mound of crispy tortellini. Finish with a handful of shredded radicchio.

Enjoy!!!