Tortellini in Brodo

Tortellini in brodo (tortellini in broth) is a classic Christmas dish from Bologna. The tortellini need to be so small that you can eat them in a single bite, together with the broth. It is quite a bit of work to make them as well as the broth from scratch, but certainly worth it. You can make the broth and the tortellini the day before, in fact my advice would be to do that. Officially you need a capon (neutered rooster) to make the broth, but a plump farm chicken will do. Tortelli and tortellini are the typical stuffed pasta shapes from … Continue reading Tortellini in Brodo

First experiment with Agar Agar: Beetroot Tagliatelle

When I say beetroot tagliatelle, I don’t mean tagliatelle flavored or colored with beetroot, but tagliatelle made of mostly beetroot, without any flour. It is a simple form of modernist cuisine (not capitalized, since I’m not referring to the book). I had eaten tomato tagliatelle at Piazza Duomo, one of Italy’s best restaurants in Alba, and thought I could use agar agar to try something similar with beetroot. I don’t have a juicer so I used beetroot puree rather than beetroot juice. Agar agar is a gelling agent that is made from red algae that has the interesting quality that … Continue reading First experiment with Agar Agar: Beetroot Tagliatelle

Good Lambrusco exists

Lambrusco is a light bubbly red wine from Emilia-Romagna and Lombardia in Italy that does not have a good reputation at all. It is usually cheap plonk that is frowned upon by many connoisseurs. However just like almost any other wine, it is possible to make good quality Lambrusco. Over the last few years, Italy’s famous wine guide Gambero Rosso has awarded it’s tre bicchieri (3 glasses) award to dry Lambrusco. When I ordered some wine and saw the same webshop also sold this Lambrusco for less than 8 euros per bottle, I decided to try a bottle. The 2010 Lambrusco … Continue reading Good Lambrusco exists