Tuesday, August 07, 2007

Tortellini and Broccolini in Matrimony

If you look in Wikipedia, you will find that tortellini is a variety of ring-shaped pasta, typically stuffed with a mixture of meat (pork loin, prosciutto crudo, mortadella) and parmesan cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, with cream, or sometimes with a ragù.

And if you google for broccolini and look into wikipedia again, you will find that broccolini is a green vegetable resembling broccoli, is actually a natural hybrid of the cabbage family Brassica oleracea, and a cross between broccoli and Chinese Kale. It was developed by the Sakata Seed Company of Yokohama, Japan. Generally, broccolini has a sweeter flavor than broccoli.

So begin the meeting of these two wonderful ingredients that are residing in my little refrigerator. And I happily join them in a delicious union!

My kids enjoyed their tortellini with this parmesan flavored broth, and I added some meatballs and broccolini to the following recipe.

1 (1/3-lb) piece Parmigiano-Reggiano with (roughly 3- by 3-inch) rind
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley, tied together
1 tablespoon extra-virgin olive oil
1 cup tortellini (24 to 36)
6-8 oz of washed and trimmed broccoliniCut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.

Add tortellini and simmer, partially covered, until al dente, about 8 minutes. Add broccoliniand simmer, uncovered, 1-2 minute. Divide among 4 soup plates. Add shaved or grated parmesan cheese as topping if desired.

Makes 4 first-course servings.

Recipe adapted from Gourmet

Note: I'm a cheese fan, and I enjoyed this broth, but you may want to omit the parmesan rind in the broth if you don't care for it. This makes a tasty lunch weeknight meal.

8 comments:

Judy said...

V, over the period of months, I have seen your blog take on a higher level providing your readers with not just recipes but information relating to the dish. Encore! *Clap, clap*

Little Corner of Mine said...

Looks nice and healthy! The broccolini looks very crunchy and yummy.

East Meets West Kitchen said...

Hi Judy,
Awwww! Thanks! *kiss, kiss*

Hey C,
Thank you!

Retno Prihadana said...

Yummy..it looks delicious and nice pictures

tigerfish said...

I like the name of this dish. Just hope when tortellini and broccolini separate somehow, they don't "sue" each other for some kind of alimony.:p

Cate said...

Mmmm ... that looks delicious. Tortellini is, hands down, my favorite pasta.

Cris said...

This looks very good! I don't know why we call them capeletti here instead of tortellini.

East Meets West Kitchen said...

Hi Retno prihadana,
Thanks!

Hi Tigerfish,
LOL! They are SO happy together now, and I'm sure their lawyers insisted on prenups. ;)

Hi Cate,
They are delicious!

Hi Cris,
Thanks! I like Cappelletto (means little hat) too and they originate from Modena. Also served in broth, they are cousins to tortellini and have different stuffings.