On a quest, so I am, to eat all teh tortellini I can find in the supermarketz.
This week, I’ve tried the Emma Girodani Spinich and Ricotta Tortellini from Tesco and they’re a decent dinner in a flash. I still prefer the Aldi ones, though.
For whatever reason, I had cooked the whole packet and only eaten half (awesome work lunch, btw). A clingfilmed bowlful was waiting for someone to give it a new lease of life so I heated them up nice in some hot stock/broth (a.k.a. brodo) and I had a tasty dinner in minutes, with minimal washing up. Wining at being a responsible adult.
Tortellini in Brodo
Serves 2 hungry souls on a wintry day
250g fresh filled pasta of your choosing
About 1 litre chicken or vegetable stock (bonus points if it’s homemade)
Grated Parmesan-style cheese to serve (optional)
Heat the stock, adjust the seasoning to your liking. When the bubbles are furious, add the tortellini and cook according to packet instructions. Check the seasoning of the hot liquid without burning you tongue. If you’ve got fresh herbs, use ’em. Add the grated cheese, if using. It’s a very comfortable dish. Best served in pyjamas.