Sure looks good to me.
Do you know your pasta shapes?
"Welcome to Emilia Romagna, a region known for wide ribbon pasta like tagliatelle, but more so for its pasta ripiena (stuffed pasta), like lasagne, and its pasta in brodo (in broth). Why not try both pasta ripiena and pasta in brodo at once? Anolini–stuffed, ring-shaped pasta swimming in brodo in terza (savory broth made from capon, beef, and hen)–have origins dating back to the 12th century, when their elaborate preparation made them fare for the noble classes. Good news–even humble folk like us can enjoy anolini today, particularly during the winter holidays. Different versions of anolini crop up in Piacenza and Parma, filled with breadcrumbs and cheese or beef stew."
No comments:
Post a Comment