Thursday, September 16, 2010

Fresh Ceci and eggplant Tortellini

Made with flour and egg pasta, these tortellini where beautifully delicate.  The filling was a bit too rustic for some of my family.  I still do not own a food pro so the ceci, eggplant and pignoli nuts were mashed by hand.   flavor was good but the pignoli nuts over powered most of the other flavors.
We made a stock with the back bones, neck bones and other offal from the Wells Farm pig.  The tortellini swam nicely in it.

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