Ingredients
24tortellinis,such as Spinach and Ricotta, or sausages
24slicespepperoni,spicy, extra thick cut
24Italian pepperoncinis,piece them and squeeze out the liquid
24artichoke heart quarters
¼cupbalsamic glaze
2tbspbutter
Preparation
Cook the tortellini according to the manufacturers specifications. Brown some butter in a pan and toss the cooked tortellini in it, if desired.
To brown the butter, melt it over medium heat. It will begin to foam as it melts.
When the solids drop to the bottom of the pan and it looks like a very light-colored tea, turn the heat off so it doesn’t start to burn. It is best to use a light colored pan for this step to see the color of the butter. But if not judge it by putting a spoon into the butter.
Brown the pepperonis in a pan for a couple of minutes to get them a bit crispy and to lose the flavor of the cold pork fat.
Add the items to the skewer, one per skewer in any order desired.
Drizzle with balsamic glaze over the top.
