Buon giorno food lovers!!
I got one thing and one thing only about Italian food. That, of course, it is amazing but also is like grandma recipes of a nation.
Tortellini are a ring-shaped pasta sometimes described as “navel shaped,” “belly bottom,” and has a resemblance to a large dumpling. Originated in the Italian region of Emilia according to the origin from a local legend was that Venus, the goddess of love, once stayed at the local tavern. The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Amazed by what he saw, he charged to his kitchen, rolled out a sheet of fresh egg pasta, and invented a shape inspired by Venus’ navel.
I always love Italian food because it has that homier style, like arriving home after school and having your favorite dish for lunch. You know that feeling when you are a kid and still is until today over the weekend at your parent’s house, the process of making this dish gives that family environment, just like when I prepared shibaraq.
Without further due, let tell you how I did it.
- Ricotta cheese
- The first thing you must cut in little pieces the onion and the garlic. Grab a pan and start to cook the onion, garlic, and spinach.
- In a bowl, start mixing the flour and the egg until you get the texture of dough.
- After making the dough and cooking the filing of the tortellini, grab them both starts making the tortellini. Grab the dough and with the rolling pin or with a machine for kneading, make a flatten into a fragile dough, and cut circularly with a cup of coffee or small bowl.
- Next, place in the center of each circle one teaspoon of the mix spinach, fold them like a dumpling or like a shibaraq, and then join the edges of the ends, forming a small hat.
- In a big pot or small (Depending on how many did you make) fill with hot water, grab the tortellini and boil them like if you are making the Italian noodles.
There you go, this how I made it, and now you know how to make it. This recipe looks complicated, and probably it is a hard time the part of the dough, but I can assure you it is rewarding
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