Handmade tortellino filling: Spicy beefstew and tomato
Broth: Beefbroth Fresh herbs
by Left-Potato5716
11 Comments
lFrylock
Beautiful tortelloni, great work.
I can smell the warmth and umami of this bowl
EntrepreneurBusy3156
That looks super
Thiseffingguy2
What’s the difference between tortellino and tortelloni?
Edit: to clarify, I know a tortelloni is a big tortellini. I’d never heard the term ‘tortellino’.
imthebartnderwhoareu
Those are gorgeous tortelloni! Is that rosemary and sage too? Oh mylanta I wanna make this now
FederalAssistant1712
If i was a conservative prick I would mention that the broth should be clearer, but that just looks great and I would eat it every day…lovely work.
FocacciaHusband
What would we possibly roast you about? Looks incredible.
boredatworkgrl
I think this looks incredible and the only critique I could give is that the broth isn’t as clear as a few high end restaurants I’ve been to. But literally, that’s me reaching. I would eat this in a heartbeat! But I would enjoy a little dusting of parmesan.
agmanning
I’ll be somewhat constructive.
These are Tortelloni. They are typically filled with a Ricotta mixture and served with butter and sage, or with a cream sauce, rather than in Brodo, which is the preserve of Tortellini that are much smaller and I’ve heard you should be able to get anywhere between 3, and my Boss said 6 on a spoon. They are no bigger than your thumb nail.
As much as it’s tempting to garnish dishes like this, the impact should be the work your put into it, and I have to confess that I feel raw woody herbs like sage, but especially rosemary are unpleasant to eat. Consider frying the sage so it’s crispy and glassy.
Finally, and I think importantly, what is your USP? This is not a traditional dish. That’s fine. Is that the idea? Taking the concepts and applying them to your food and flavours? Spicy beef does not exist in Emilia-Romagna. Where does the dish come from for you?
JustBrosDocking
Dude this looks amazing. I can only imagine how this tastes.
Great job 👏
Lezetu
Looks like a specific type, where do you get them?
11 Comments
Beautiful tortelloni, great work.
I can smell the warmth and umami of this bowl
That looks super
What’s the difference between tortellino and tortelloni?
Edit: to clarify, I know a tortelloni is a big tortellini. I’d never heard the term ‘tortellino’.
Those are gorgeous tortelloni! Is that rosemary and sage too? Oh mylanta I wanna make this now
If i was a conservative prick I would mention that the broth should be clearer, but that just looks great and I would eat it every day…lovely work.
What would we possibly roast you about? Looks incredible.
I think this looks incredible and the only critique I could give is that the broth isn’t as clear as a few high end restaurants I’ve been to. But literally, that’s me reaching. I would eat this in a heartbeat! But I would enjoy a little dusting of parmesan.
I’ll be somewhat constructive.
These are Tortelloni. They are typically filled with a Ricotta mixture and served with butter and sage, or with a cream sauce, rather than in Brodo, which is the preserve of Tortellini that are much smaller and I’ve heard you should be able to get anywhere between 3, and my Boss said 6 on a spoon. They are no bigger than your thumb nail.
As much as it’s tempting to garnish dishes like this, the impact should be the work your put into it, and I have to confess that I feel raw woody herbs like sage, but especially rosemary are unpleasant to eat. Consider frying the sage so it’s crispy and glassy.
Finally, and I think importantly, what is your USP?
This is not a traditional dish.
That’s fine.
Is that the idea? Taking the concepts and applying them to your food and flavours?
Spicy beef does not exist in Emilia-Romagna. Where does the dish come from for you?
Dude this looks amazing. I can only imagine how this tastes.
Great job 👏
Looks like a specific type, where do you get them?
Thanks a lot!