TORTELLINI ALLA PANNA

Our meal began with small pieces of toasted sour dough bread from a local baker spread with Di’s olive tapenade.

After all of the superb cooking that Diane did for the Virgo Bash it was appropriate that there be some left over ingredients and those ingredients were put to good use with tonight’s meal. We had some cream and kitchen stocks of hard cheese and butter for adding to the tortellini. There is a particularly good producer of tortellini made with various fillings that our local Italian provedore recommends higher than home-made and she is so right!

Our choice of beverage was an inexpensive yet totally satisfying bottle of Toscano red called DOGAJOLO from Carpinetto. It tastes like full-bodied Chianti and it is made in Tuscany of Sangiovese grapes but for some reason that remains hidden to me they cannot refer to themselves as Chianti.

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