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.