Homemade Tortellini

Last week I posted a recipe for Tortellini Pasticcio. What I did not mention in that post is that the tortellini I used were homemade. I had still been tweaking the recipe for the filling and wanted to wait until I settled on a final combination of meats before I shared it. The filling that I prefer contains ground veal with some pancetta. It makes a nice light but flavorful tortellini that is equally at home in a cream sauce like Tortellini alla Panna or floating in a simple chicken broth to make Tortellini in Brodo.

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.

Italian Recipes

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.

Homemade Tortellini

Cookbook Review

Puglia: A Culinary Memoir

Italian Recipes

Black Bass with Sicilian-Style Pesto

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