Dear readers and fellow bloggers:

Good afternoon and Happy Sunday. Today we prepared one of our favorite pasta dishes with the unique Rana agnolottis and Bel Gioiso burrata cheese. Of course this is what we usually call “bolognese asauce” that bears the name of the prestigious university town: Bologna  (the second oldest college in the Eastern Hemisphere, after La Sorbonne) But as we are inveterate snobs, we used its Italian nickname: La Dotta, the Doctoral one.

Petates para la salsa bolognesa

We used these articles from our latest visit to the Mary Brickell Village Publix, which amounted to approximately U$ 50, which is quite reasonable for a Sunday dinner for 4. Cooking healthy and delicious dishes at home is not only entertaining but also thrifty.

Agnolotti alla Bolognesa con frmaggio burratta

The burrata cheese is in fact a ball of traditional mozzarella that contains cream inside (see the elongated ball on the left hand side of this picture) When the dish is ready, you must put one or two balls in the middle to heat it up; once it bursts open ( the one on the right hand side) it spews all that delicious cream all over your pasta.

Isn’t this luxuriously, impossibly, guiltily decadent? Well, we only live once, folks.

Agnolottis listo pa'l morfi

Bon apétit! Buon apetito! Buon apetitto!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.