Brown Butter Tortelli Recipe
A few more Rome pics & a simple pasta dish made from ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
I have three days left in Rome. A stack of used bus tickets thick as a deck of cards is on the nightstand. I see my little pocket journal filled with scribbles and notes. And next to it there's a yellow Bakelite bracelet I picked up in a Pigneto vintage shop for 12 euros. After two weeks+ here, I'm ready to say, I'm tired. Rome is intense. I love it, but it makes my head explode a bit. I ended up making a quiet lunch yesterday for Wayne with some freshly made, fat-bellied ricotta tortelli. I tossed the cooked pasta in some browned butter with a splash of balsamic vinegar and some lemon zest. Added a bunch of arugula and some pecorino and that was that. Easy.
As someone who has lived most of their life in California, where buildings more than a hundred years old are rare, sitting in the midst of thousand+ year old structures never gets old. I find myself seeking out quiet places, and then, alternately, plopping myself down smack in the middle of the Trevi Fountain crowds. Sitting there for the umpteenth time to watch the crowds go by. There is no other public space quite like it.
I took a picture of Wayne in this church, above, years ago. It's a beautiful place high on the Aventine Hill, Santa Sabina all'Aventino. Next to the church is one of the best overlooks of Rome. Inside the church the light changes throughout the day and soft, lace-like patterns are projected from the windows onto the walls. I caught a group of students in there the morning I passed through.
(Above) Here's a shot of me in a room overflowing with Barilla pasta. And below that, my favorite genre of graffiti - ti amo graffiti.
For those of you who think you might visit Rome at some point, I'll do my best to wrangle all my notes into a single, updated post for you when I get home. The problem with travel related posts is they become dated so fast. My Rome post from a few years back needs some t.l.c. Anyhow, I'll work on it. I'm looking forward to sharing some of the new places I've visited this time around. There are also a number of good Rome-based blogs and references I can point you to. I even found a lab that did a really nice job developing film for me while I was here.
In the meantime, give this pasta recipe a try. It's super simple and quite delicious. I know tortelli is tough to find in the U.S., but, as I mention below, feel free to substitute ricotta ravioli or tortellini. Pumpkin filled pastas would work beautifully with the brown butter and bitter greens as well. See you all when I get back. -h
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Brown Butter Tortelli
I used a dozen big, chubby fresh tortelli here. You can certainly use ravioli. The ones I used were stuffed with ricotta al limone, but a bit later in the year I can imagine substituting winter squash / pumpkin tortelli/tortellini/raviolis - about 1/3 pound / 150g for 2 servings.
one dozen fresh tortelli pasta
4 tablespoons unsalted butter
1 tablespoons aged balsamic vinegar
fine grain sea salt
grated zest of one lemon2 - 3 big handfuls of torn arugula or other bitter/spicy greens
plenty of grated fresh pecorino or Parmesan cheese
Bring a large pot of water to a boil. Cook tortelli per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water.
In the meantime, place the butter in a skillet or saucepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from heat, and let it cool off for a minute or so. Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest.
Add the cooked pasta to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again. Add the arugula, then turn out immediately into individual bowls or a serving platter topped with a bit of cheese and the remaining lemon zest.
Serves 2. You can easily double or triple the recipe to feed more.
Prep time: 5 minutes - Cook time: 10 minutes
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Comments
Hoping to visit next year. Can't wait to read more!
Hello Heidi, I haven't commented in a while, but Thank You again and again for your beautiful blog, photos, stories and ofcourse recipes. Ciao!
Heidi - in your rome wrap up I'd love to hear your thoughts on the spices/seasonings you found most prevalent in the cooking you enjoyed while in Rome. That would be such a delight. Warmly, Noelle
what a lovely, simple pasta! sounds delicious :)
Sounds like you're having an amazing time... and that tortelli recipe is everything I love about Italian cuisine: simple combination of ingredients that naturally go well together. Have fun!
I cooked this tonight and it was fab! I ended up using fusilli and fried chicken and loved it. Thanks!
Sounds absolutely delicious!!! I will be going to Rome at the end of the month, to celebrate my birthday, so I am looking forward to your post. I really enjoy recieving your recipes. Thank you
Made this for lunch today...It was delicious. Used tortellini and it worked well. This one is a real keeper. prego, heidi
I have this love and hate relationship with Rome (simply because I might move to live there) and a stack of photos back from May to be uploaded on my blogpost about Rome. I think I will have to quote this: 'Rome is intense. I love it, but it makes my head explode a bit.' Spot on :)
Ahhh. Rome, Italian Food. Your dish is simple, elegant and wonderful. I love you blog and this recipe will certainly make it into rotation :) Ciao, Wall Mirrors Gal
It sounds delicious and simple and, yes, Rome is astounding and overwhelming.
Hi Heidi, I have been following your blog for a long time, thanks to my daughter..i am in Sorrento now, heading for Rome Oct. 6th and just happened to click on your email today...I would so love to have a few of your recommendations for out of the way cool places...will be there for a week. When will you be leaving? any comments from you would be amazing, I have so enjoyed your blog Best to you, Ciao, Susan
I studied the culture and politics of food in Rome my junior year of college. I loved Rome so much, I barely left to visit other cities and never once left Italy. It is intense, but it is captivating. I was certainly under its spell. Just thinking about it makes me tear up; I can't wait to go back. did you visit the key hole on Aventine hill? it's one of my favorite little known spots.
I have made pumpkin ravioli with browned butter. It is fantastic topped with toasted walnuts.
Can't wait to see you guys - we miss you! HS: We miss you too Quyen! Can't wait to hang out on the steps when we get back. Hope all is well in the neighborhood. xox-h
I love seeing Rome through your eyes, Heidi. Looking forward to more. We got a big bag of spicy greens from our farm share this week, and I have a batch of fresh ricotta in the fridge (your recipe - thank you!). I was thinking of putting something together for dinner tonight that's like the dish you describe: whole wheat spaghetti, ricotta, greens, and lemon zest. I like the idea of adding balsamic vinegar to the mix. I think I'll try it. Thanks!
All of the Rome photos are amazing, Heidi - just gorgeous - the light, the textures, etc. I can certainly understand how Rome can make your head explode after a couple of weeks though. My father was born there and it IS intense. Am going to try this recipe tonight. If I'm lucky, my homemade version of the tortelli will come out great! HS: Thanks so much Tracey, hope we have a chance to swap travel stories in person soon.
honestly, my heart leapt when I saw these pictures! I'm ready to fly away today to Rome. You really captured the moment in these photos. Thanks so much for sharing!
love your post and beautiful photos...they bring back so many memories of rome -- probably one of my favourite cities in the world.
Heidi, your posts bring me back to my student days in Rome...the food, the light, the history...makes me long to go back...i will be making this recipe, perhaps in a squash/pumpkin version for a friend who just returned from her first trip to rome...needless to say she is besotted with roma as well. mille grazie bella!
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