Buona domenica con gli tortelloni alla Dotta Pellegrina

Dear readers and fellow bloggers:

Good afternoon and Happy Sunday. Today we made a little break in our exhaustive review of the galley proofs of our upcoming new book Emotional Frustration – the hushed plague and decided to dabble briefly in the kitchen to prepare a delicious filled pasta with a tomato-pesto-Alfredo sauce. We chose some tortellonis filled with salsiccia dolce and a mix of a Bolognese sauce and pesto-Alfredo with veggies and turkey meat. We hereby show you all the basic ingredients for it. For expediency we got a ready Pesto Alfredo sauce but we promise to show you how to do it.

Why did we name it as a Dotta Pellegrina sauce? We already know form previous postings that the Bolognese sauce was invented in Bologna, an ancient university town that is known as La Dotta (the doctoral one) in Italy. And the turkey meat was the blessed fare that the Pilgrims that landed in Massachusetts received form Indian tribes, which saved their lives in a cold winter. That is the base of our upcoming Thanksgiving holiday in the USA, the most national of all our feasts.

We will refer you back to a past posting for the step by step preparation of a Bolognese sauce.

Do you like the looks of it? Well, after a little pause, we will cook the pasta and mix it all together.

In the middle of all we put its crowning achievement: a ball of burrata cheese with black truffles.

Let’s take a closer look at our dish to find out if it might meet your exacting culinary standards. And now we turn the heat at medium intensity, we slice a cross in the burrata cheese and mix it.

The final result looks like this. Ladies and gentlemen, dinner is served. Would you care to join us?

Buon apetitto!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Buona domenica con una bellissima Fettuccineada alla Dotta

Dear readers and fellow bloggers:

Good afternoon and Happy Sunday. Today we prepared a very simple dish of fettuccine with a San Marzano tomato sauce with veggies, minced meat and walnuts galore. It is just a variant of the famous Bolognese sauce that we nicknamed as “alla Dotta” because that is how the city of Bologna is referred as in Italy: it has the second oldest functioning university in the Western Hemisphere after Paris) Besides, it has some of its very best cooking  with big variety of meat, sausages and pasta. To study well, you need to eat well.

Fettucineada alla Dotta I

What you see in the middle is a big ball of Burrata cheese, which will implode as we heat the dish for a few minutes and deliver all its creaminess to turn it into really sublime.

Fettucineada alla Dotta II

Just imagining what a delicious dish it will be, has made our spirit (and the picture) turn on its head…Being mindful of your feelings, we will not post the final product’s view.

Buon apetitto!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Happy Sunday with spinach and cheese agnolottis in a Dotta sauce with veggies, minced meat and burrata cheese

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!