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First Course

Homemade dried porcini mushrooms pasta dough
Homemade dried porcini mushrooms pasta dough
I associate the memory of the first taste of some foods among the keenest gastronomic moments of my life. For example, with oysters, it was a disaster. They were exceptionally high in quality and fresh, but my palate and stomach expressed a different opinion. The experience with porcini mushrooms was of the opposite sign. I was with…
Pumpkin cappellacci from Ferrara
From Ferrara. Pumpkin cappellacci pasta
I often tell you stories and tastes of the Via Emilia, the road of Roman origin that runs through Emilia-Romagna from Piacenza to Rimini. Anyway you should know that my region also has another main highway, less busy and quieter but just as significant, the Po River.   Significant Italian gastronomes and writers have written about the…
Ingannapreti con salsa affumicata al pomodoro e mascarpone
Sorpresine with smoky tomato and mascarpone sauce
Sorpresine (little surprises), bugie (lies), or inganna-preti (deceive-the-priests) are some names to indicate the same kind of pasta shape that looks like it should be a filled pasta, but forget the filling because it is without the filling. In fact, sorpresine are little squares of pasta dough folded twice to resemble tortellini or cappelletti without the…
Tortelli di tonno
Tuna tortelli with tasty olives sauce
I kept a memory related to food for almost every vacation I did. In some cases, it is connected to the purchase, in others to the preparation, or, finally, to the tasting. Recently, I asked my husband to share three-holiday food memories, excluding Sunday and Christmas lunches. Then I, too, answered the same question. We found…
Green lasagna with pesto and zucchini recipe
Green lasagna with pesto and zucchini recipe
I remember the taste of that green lasagna from when I was a child, and Grandma created this dish from just a few eggs of pasta dough and zucchini from the garden that she cooked slowly with lots of basil until they were almost mushy. It was a summer, vegetarian version of baked lasagna that we…
Tortelli di erbetta
Tortelli di erbetta recipe from Parma to celebrate St. John
This is a traditional recipe from the city of Parma and the small towns that surround it. Tortelli d’erbetta features delicate rectangles of fresh pasta, filled with ricotta and sweet chard. On the evening of June 23, the eve of the feast of St. John the Baptist in Italy, people in and around Parma celebrate by…
Stuffed tortelli with salame rosa, cheese, and sage pears
Stuffed cappelletti with salame rosa, cheese and sage pears
About stuffed cappelletti and failures in the kitchen. I am a home cook, and my teachers have been the grandmothers, aunts and azdore who frequented my home kitchen. Often the teaching was unintentional. In most cases, I learned through what I saw and the molecules of scented particles I breathed in. The kitchen and I I cooked, for…
Spoja lorda burro e salvia
Butter and sage spoja lorda (stuffed pasta squares)
Spoja lorda (sfoglia lorda), which literally means dirty pasta sheet, is a fresh stuffed pasta typical of Romagna. The recipe is traditionally served in broth. From hence its second name: minestra imbottita (stuffed minestra). It is born as a dish to use leftover filling from other preparations. Here is the reason for the adjective dirty (lorda):…
Baked pasta roses from the repertoire of Nonna Sara
Baked pasta roses from the repertoire of Nonna Sara
Baked pasta roses, or rosette al forno, are filled with ham, cheese, and béchamel, then topped with Parmigiano Reggiano cheese. It is a typical dish from Modena. In this recipe, I find many flavors of the Via Emilia: fresh egg pasta, rolled out on a cutting board with a rolling pin, thin and rough; a salume,…
Stuffed pasta triangles to celebrate the Italian cuisine
Stuffed pasta triangles to celebrate the Italian cuisine
Say pasta, in this case, stuffed pasta triangles, and the thought runs to the home kitchen, which, over time, has made the most significant contribution to the birth of a great national heritage. The Italian cuisine we appreciate today has taken shape over the centuries. It depends on shared gastronomical recipes and many different regional and…

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