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.

Happy Monday with a fab fettuccineada of a San Marzano tomato sauce and Burrata cheese

Fettuccineada I

Dear readers and fellow bloggers:

Good afternoon. Let us start this Monday of our third month of Social Distancing with a superb fettuccineada with a sauce of San Marzano tomatoes and Burrata cheese.

Fettuccineada II

This is a serving especially for you. Enjoy it without any spurious guilt. Life is too short.

Plato de Giani

Buon apetitto a tutti voi!

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!