Making fresh pasta was not daunting to me (I've done it many times) but the prospect of forming about 144 tortellini was. I solved the problem by inviting my friend, Cecelia and my daughter, Kathryn to play, too. The recipe was very straight forward. Make the filling from a piece of poached fish (I used halibut), a little parmigiano cheese, egg yolks and a few seasonings. Then make the pasta, in sheets, cut into squares and stuff and shape into tortellini. It was surprising how quickly we felt competent making them. We were very proud of the beautiful results:
We ate them with the tomato sauce with cream it was delicious!
I can't say this is my favorite kind of tortellini but it was great fun.
Comments (6)
Great job!
Posted by Cindy Ruth | July 9, 2010 9:10 AM
Posted on July 9, 2010 09:10
Good job, Jan! They look lovely!
Posted by nancyhol | July 9, 2010 9:54 AM
Posted on July 9, 2010 09:54
I think it's a question of context. I would not choose to make or order these tortelli in an urban context, but if I have them outdoors in Cesenatico, my hometown on the Adriatic, on a breezy July day, the air spiced with salt, and iodine, and the scents of summer bodies, I might enjoy them better than any other kind.
It's hard to come by flavorful fish here, but either a striped bass or black sea bass or a yellow-tail snapper might add some interest to the stuffing. I remember also using good shrimp, but I am not sure it is in this book, Or in any other, perhaps. I haven't published all the dishes I have made.
Posted by Marcella Hazan | July 9, 2010 11:06 AM
Posted on July 9, 2010 11:06
PS: I have just recalled the time in Cleveland when someone made these tortelli stuffed with pike from the Lake, and madre mia, were they delicious!
Posted by Marcella Hazan | July 9, 2010 12:43 PM
Posted on July 9, 2010 12:43
Only an Italian would refer to the air spiced with salt and iodine, and the scent of summer bodies~
As a southerner this cracks me up! Marcella you know we just glisten.
:-)
Posted by sandi @ the whistlestop cafe | July 10, 2010 6:59 PM
Posted on July 10, 2010 18:59
It isn't the mouth alone, Sandi, that draws in flavor, is it? It is mixed with odors, sounds, sights, it is pulled in with the nostrils, the skin, the eyes. Must you be Italian to notice that?
Posted by Marcella Hazan | July 11, 2010 2:39 PM
Posted on July 11, 2010 14:39