Paris, france, FR
Cappelletti! Typical pasta from Emilia-Romagna, my home-region. In my family we used to make them all together for Christmas and cook them in broth, which is also the way I prefer to eat them! I need to learn how to make them in my own... Maybe it could be one of my new year resolutions!
Savannah, Georgia, US
Tuscan Tortellini Soup is something that my mom makes at home a lot (though it is not a recipe she made up entirely on her own) and is always something that I look forward to when I'm home visiting from school. She makes it a little extra spicy which I love, and ALWAYS makes it in this huge, teal colored pot. If you haven't had it before, you should definitely try it now! For anyone who's curious, this design and type was all drawn and arranged by myself on Photoshop using a Wacom tablet.
Mumbai, Maharashtra, IN
This is my favourite midweek recipe. As long as you have some frozen tortellinis on hand, you can make this within minutes. The ingredients can be easily found in your fridge. The chicken broth can be substituted with a vegetable broth. It will still taste great. I promise!
Buxtehude, Lower Saxony, DE
This is one of our family’s favorite dinner meals. Especially the kids love it.
Cut the ham and onion into little dices and cook them in a about a tsp of butter until the onion is almost cooked through. Add cream and spices and let the sauce simmer until it starts to thicken. Cheese lovers can add freshly grated Parmesan cheese to the sauce - we sometimes do this when we’re feeling cheesy. While the sauce is simmering, take the broccoli apart, clean it and cook it for a few minutes. Drain it and set aside. It’s time to add the Tortellini to the sauce - please allow them to heat up. Now add the broccoli and stir gently. Enjoy!
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recently added recipes
Beans Around The World: Italian? Or American?
Nonno (Grandpa) was Italian and he made these beans for my dad, who rarely left his farm (Va Via Farm) in Michigan. So I thought I'd have a little fun with the idea of whether this farm scene could be re-imagined as an Italian scene. Actually, though, dad didn't really have a silo. If he did, he certainly would not have let the roof rust!
The other question of the day is whether Nonno's Bean Blend is wine or hot sauce? You'll only know by trying some, since "No-one says 'no' to Nonno"!
Photo credit goes to Sandra Salamony, who took the photograph from which Nonno's close-up is based. Thanks, Sandra!
This one is a favourite with my family and relatives when we go camping or on tours through the Australian outback. The baked beans are the main feature, and very filling for the children in our group. It's a very extravagant meal that is easily prepared over the camp fire. We often find that we need very little lunch or dinner for the rest of the day!
The mountain featured in the background is Mount Connor. This is located near Curtin Springs in the Northern Territory.
As a Vegan, beans are part of my daily meals. I love all kinds of them and I know they have superpower to save the world. Not only they are super tasty. But the have the potential to give us the amount of protein, fiber and vitamins we need. Latinoamerican Rice and Beans are a complete meal, as rice provides aminoacids that could be missing on beans. So this simple and tasty food could change the way we eat, could save the enviroment, could save the animals, and save the world. Forget meat, EAT BEANS!
This savoury number is a dynamo fave in my house, especially on chilly winter nights. The subtle, soft, nutty, humbly distinguished notes of the Great Northern are enhanced by the wham bam (!) flavours of zesty, bright lemon juice; sweet, deep roasted garlic; strong, piney rosemary; peppery paprika; and the slickness that can only be imparted by a good olive oil. Blended together and then spread generously on a cracker or a hot out of the oven pita toastie (preferred!) is sublime experience...one that can make a meal or a snack with a glass of good wine just heaven.