December 24, 2007

'Tis the Season .... of Tortellini!


Bolognese truly love their tortellini and while some eat it all year round, like my in-laws, others prefer to eat it only during the cold months. One thing all Bolognese agree on is serving them on Christmas day in a cappon broth and a sprinkle of the best Parmigiano Reggiano you can get your hands on (36 months is a great choice).
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On most occasions, a broth made with half a hen and a piece of beef (with a carrot and celery stick) is prepared to serve the tortellini in. However, for Christmas (or on any special dinner during the holiday season) a special broth is made with half a capon, a small piece of veal, a carrot, small onion and celery stick. The capon broth has a distinct and elegant flavor and thus is perfect for a special occasion.
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The Bolognese would never "cover" good tortellini with a cream sauce, let alone serve it in a meat or tomato sauce. It would not make any sense to spend all that money on top quality ingredients for the tortellini stuffing and then not be able to taste the difference because of a sauce that covers its flavor!
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In fact, there are restaurants in Bologna which will refuse to serve tortellini in anything but a homemade broth, no matter who you are!
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Well, Christmas is only a few hours away and I've already prepared the cappon broth. The tortellini are ready and tomorrow it will all come together.
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Have a great tortellini holiday season!