![]() ![]() I stuffed capsicums with halloumi and pork mince.I then put it under the grill on high until it was golden and cooked through. I learnt to make frittata by whisking three eggs with salt, pepper and parmesan and adding it to a frying pan of spinach that I had sauteed in olive oil.I made so many of them I was still rolling tortellini in my dreams that night. I minced mortadella, prosciutto and pork loin for the filling, and rolled wafer-thin sheets of pasta, folding the filling into squares to make perfect little pockets. I began with the broth itself –using the flesh and bones of chicken and pork and beef, as well as whole pieces of celery and carrot and onion –cooked slowly and then strained into a container and refrigerated overnight. I spent close to 48 hours attempting to replicate a tortellini in brodo I had eaten in Bologna. ![]()
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