Comments on: Welcoming Spring

By: Tammy

Tammy — Tue, 15 Apr 2008 23:15:45 +0000

Gorgeous! Reminds me of the cappellettis in broth my Italian grandmother makes:

http://www.foodonthefood.com/food_on_the_food/2007/04/cookbook_friday_2.html

Except hers have more of a peasant filling (ground pork, bread crumbs, Parmesan cheese).

By: Neal

Neal — Wed, 02 Apr 2008 02:42:34 +0000

Wow! Awesome photo!

By: Julia

Julia — Sun, 30 Mar 2008 19:53:06 +0000

Tortellini in brodo is one of the most delicious things. I’m glad the Silver Spoon version works so well, I’ll have to make it.

By: We Are Never Full

We Are Never Full — Sat, 29 Mar 2008 17:27:19 +0000

I applaud you for making your own tortellini. Homemade pasta is one of those things that is easy enough to make when you’re only serving two or three people, but it can become a whole day’s work when feeding a group. We took on the task of cooking Christmas dinner (6 courses!!!???) for 12 this past year. We had two pasta courses – all homemade. One ravioli and another fettuccine. It took me 6 hours to do all the pasta. It was relaxing for the first 2 hours, but by hour 5 I was getting antsy! But, in the end, your guests are so thankful. There’s nothing like fresh pasta.

This brodo looks beautiful. We ate this in Parma last summer and the broth is really what makes this dish. Kudos! It seems like your guests we happy!

amy @ http://www.weareneverfull.com

By: Kevin

Kevin — Sat, 29 Mar 2008 00:52:59 +0000

That meal sounds really good. I like the use of the veal in the tortellini.

By: Brooke

Brooke — Fri, 28 Mar 2008 18:20:53 +0000

After tasting your glorious tortellini, I must say, I bless that fact that you are a masochist. The intensity of flavor, found in such a precious little package of perfectly formed dough, was a revelation. And the English pea/asparagus/basil contorno…Made me thank Spring for coming and taking away our “winter” blues.
Here’s to Spring! You are amazing.
Brooke