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Add the garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato sauce and broth and bring to a low boil. Reduce the heat to medium-low and let ...
Pasta is a weeknight staple for a reason. Actually, make that four: It’s easy to prepare, quick-cooking (once the water finally boils, that is), kid-friendly and oh so comforting. What’s even ...
Add the onion, carrot, celery and garlic and sauté for a few minutes until fragrant and starting to soften. Add the stock and the raw chicken. Season with the bay leaf, soy sauce and pepper.
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto , mortadella ), Parmesan cheese, egg and nutmeg and served in capon broth ( in brodo di cappone ).
Blending the chicken fat-roasted, charred onions with butter, sweet white vinegar, and crushed red pepper yields a creamy, umami-rich sauce that makes the chicken even more succulent.
Pappa al pomodoro – a thick Tuscan soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients Ribollita – a famous Tuscan soup , a hearty potage made with bread and vegetables. [ 16 ]
Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling.It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.
Add the chicken and tortellini and simmer until the chicken is warmed through and the tortellini is tender, 3 to 5 minutes. Sprinkle with the fresh parsley and serve hot with grated parmesan cheese.