19 November 2008

Ancora Tortelloni

One more post before I move on to the next subject.
We ate the last of the tortelloni today. These had fresh pureed chestnut mixed in with fresh ricotta. It was the most subtle flavor of the three.
Rowena of Rubber Sippers in Italy made the suggestion of pancetta with apples for a sauce and a hit sauce was born.

Hard to see the crispy bacon slivers in these photos,
but I sauteed thin batons of pancetta that I just happened to have on hand.
Removed them from the pan and set aside. Drained off some of the grease.
Tossed in some diced apples and sauteed till soft, added some vegetable stock I had.
It would have been nice with a small amount of apple juice I think as well.
When soft, I added some parsley as I had quite a lot on hand, and a small dab of butter.
Mixed the cooked tortelloni in the pan with the reserved pancetta .
Topped with some fresh grated parmigiana.
I gave it's close up with our balcony view as a back drop.
Then we gobbled them down as fast as we dared!


Proud Italian Cook said...

This is the most genius thing to do with pasta! The filling sounds amazing and the sauce, yumm! Good call Rowena! All this good food and to live each day with a view like that!!! Marla you are truely blessed!!

Bella Baita View said...

I couldn't agree more Marie, thank you.

EuroYank said...

Looks great. What is an Italian breakfast like?

James Higham said...

Chestnut and ricotta - the stuff dreams are made from.

Rowena said...

Oh that just sounds and looks wonderful. I'm sure the MotH and I will be having pasta making weekends again if the weather turns out to be grim. Good idea for the apple juice...I also wondered about dehydrated apple bits for their intense flavor but then that would defeat the purpose of taking advantage of the fresh ones. Yum!

Bella Baita View said...

Euro Yank, breakfast Italian, is cafe latte, cappuccino or espresso, brioche and go. maybe a small sandwich about 10 am and then a real lunch at 12:30, so they have ti covered. We of course have modified the offering a bit. We offer an extended Continental breakfast, with cereal, juice, fruit, fresh pastry, home made bread and jam. Funnily enough, our Italian guests love it and hold their own with our other nationalities that visit. Italians are such good eaters!

Thanks James my food dreams as well.
I'm sure you'll be making pasta even if you don't always get out and about and maybe Moth will like the apple bacon combo!

Anonymous said...

Amazing post and it's definitly worth a comment from me. You've got earned a loyal fan.

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