Dante's Chicken Tortellini

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
12

No inferno here, just peppery hot chicken wings. Tortellini in a spicy marinara sauce round out this meal bursting with flavor.

Ingredients

For Parmesan Pepper Crumb Breading:
4 cups Japanese bread crumbs
2 cups Parmesan cheese, grated
2 tsp. red pepper flakes, crushed

48 chicken wings
24, 8-in. bamboo skewers
Butter flavored oil
24 cups cheese tortellini pasta, cooked al dente, drained, rinsed, warm
12 cups spicy marinara sauce, commercially prepared, warm

Steps

1. Combine bread crumb ingredients in a shallow pan.

2. Store wings under refrigeration prior to use. Thread 2 wings per skewer. Dip both sides in oil to coat, then dredge in crumb mixture. Shake off excess.

3. Layer skewers on lined sheetpan and bake in a 350°F oven for 30-40 min. (or for 8-10 min. in convection oven).

4. For service: Portion 2 cups pasta on plate. Ladle 1 cup sauce over pasta. Arrange two skewers over top.

More From FoodService Director

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources