Feb 16
In Italian cuisine, there are literally hundreds of shapes and styles of pasta. Now, everyone is familiar with tortellini (notice the spelling), which is the smallest form of this ‘pinched’, ricotta cheese stuffed egg pasta. In the Italian language, any word that ends in ‘ini’ means that it is small. The next size up is the tortelloni (once again, notice the spelling) – this size is used in Carino’s Baked Cheese Tortelloni. And then there is the big daddy, the tortellacci. This size of the shape is featured in the new Beef and Veal Tortellacci, which is running at Carino’s during the month of February. Come and try it and let me know what you think!
Beef and Veal Tortellacci - Large pasta stuffed with Chianti-braised beef and veal, tossed with sautéed mushrooms and a roasted red pepper pesto cream sauce.
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