Backpacking Tortellini in Parmesan Cream Sauce
Jul 2, 2020 7:06:21 GMT -8
sarbar, Campfires&Concierges, and 1 more like this
Post by Magnus B. on Jul 2, 2020 7:06:21 GMT -8
Over a year ago, I got the idea to create a backpacking/camping friendly version of Tortellini, in Parmesan Cream Sauce. After some googleing, I found a good recipe. I made it as is, and then started working on changing it to trail friendly ingredients, and making it my own. After 2 or 3 trial runs, I got the portions, and ratios figured out, and dialed it in to a nice 555 cal. meal. I am sure you folks that do the freezer bag meals could pre-cook, and dehydrate the Tortellini, and make this recipe better for the "serious backpackers". At the start of quarantine I had the opportunity to shoot a YouTube video on how to make it. Since it was my first time utilizing 3 camera angle, and some other technical difficulties, it took me forever to finish editing.
Here is the YouTube video.
Here is the recipe:
Ingredients:
1 teaspoon (4g) ghee or butter, 40 cal.
1.5 teaspoons (3g) flour, 13 cal.
1/4 cup (60 mL) H2O
1 tablespoon (6g) Nestle NIDO whole milk powder, 80 cal.
2 (7g) tablespoons shredded Parmesan cheese, 30 cal.
1/8 tsp ground chipotle pepper
Pinch salt
Black pepper
Pinch paprika
Pinch garlic powder
110 g Barilla tortellini, 393 cal.
Consider dried porcini mushrooms
555 cal. Per recipe
At home:
Measure out butter, and flour, put it in a suitable container. Grate parmesan cheese on foil, and fold up. In a sandwich baggy, combine the whole milk powder, ground chipotle pepper, salt, paprika, and garlic powder. (If you don't have a tiny pepper mill in your cook kit, go ahead and add some fresh ground black pepper.) I have a little 2 oz or 60 mL Nalgene bottle, and I like to pre measure the water for the sauce portion of the recipe at home. Way out your tortellini and put it in a qt. size freezer bag. Now stuff all of the prepared ingredients into the freezer bag, and it is ready for your pack, or bear canister.
In the wild:
Boil pasta in salted water, drain, and set aside. Make roux with flour, and ghee, add in spices, and milk powder. Next, add the 60 mL of water. Bring to a boil to thicken. Add in cheese. Finally combine with the pasta, and eat.
When backpacking, I like to use stream water for boiling pasta. Since you are boiling it for 8-10 min. it is potable, and it saves weight.
Here is the YouTube video.
Here is the recipe:
Ingredients:
1 teaspoon (4g) ghee or butter, 40 cal.
1.5 teaspoons (3g) flour, 13 cal.
1/4 cup (60 mL) H2O
1 tablespoon (6g) Nestle NIDO whole milk powder, 80 cal.
2 (7g) tablespoons shredded Parmesan cheese, 30 cal.
1/8 tsp ground chipotle pepper
Pinch salt
Black pepper
Pinch paprika
Pinch garlic powder
110 g Barilla tortellini, 393 cal.
Consider dried porcini mushrooms
555 cal. Per recipe
At home:
Measure out butter, and flour, put it in a suitable container. Grate parmesan cheese on foil, and fold up. In a sandwich baggy, combine the whole milk powder, ground chipotle pepper, salt, paprika, and garlic powder. (If you don't have a tiny pepper mill in your cook kit, go ahead and add some fresh ground black pepper.) I have a little 2 oz or 60 mL Nalgene bottle, and I like to pre measure the water for the sauce portion of the recipe at home. Way out your tortellini and put it in a qt. size freezer bag. Now stuff all of the prepared ingredients into the freezer bag, and it is ready for your pack, or bear canister.
In the wild:
Boil pasta in salted water, drain, and set aside. Make roux with flour, and ghee, add in spices, and milk powder. Next, add the 60 mL of water. Bring to a boil to thicken. Add in cheese. Finally combine with the pasta, and eat.
When backpacking, I like to use stream water for boiling pasta. Since you are boiling it for 8-10 min. it is potable, and it saves weight.
