The Italian Chef
Tortellini Pasticcio

Tortellini Pasticcio

Tortellini alla Panna is a classic Northern Italian preparation of meat filled Tortellini tossed in a cream sauce. My father used to serve a Tortellini Pasticcio that consisted of Tortellini alla Panna layered with Bolognese Sauce and then baked in the oven. I have been wanting to make this at home for a quite a while, but for whatever reason never got around to it until now. While eating it my wife had one question for me, "Why have we never had this before?"
BOOKSHELF

Cookbook Review

Puglia: A Culinary Memoir

The first book in the new Italy's Food Culture series of cookbooks, translated from the original Italian, by Oronzo Editions, Puglia: A Culinary Memoir, covers a regional cuisine that I would venture not too many Americans are familiar with. Personally, I did not know much about the cooking of the Puglia.

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Black Bass with Sicilian-Style Pesto

For years, I thought Sicilian Pesto was some weird, made-up American sun-dried-tomato abomination. It wasn't until my first trip to Sicily that I discovered that pesto alla Siciliano was actually Italian--and more to the point, that there was a reason to eat it, I did some research, diving into old Sicilian cookbooks, and I found a handful of recipes, all using the tender leaves at the heart of celery as a key ingredient.



Black Bass with Sicilian-Style pesto

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