Cheese Tortellini in Crimson Pepper Broth
Tortellini in Italy is described to have a navel shape and there are a few different legends about the origin of the pasta. The common story line suggests the vision of a beautiful woman through a key hole in which only her navel could be seen. Infatuated by the woman's beauty the creator of tortellini created the shape in the woman's image and served it in soup.
Ingredients
- ½ lb Louisa tortellini
- 4 ea red bell peppers (seeds removed)
- 2 ea tomatoes (quartered)
- 1 quart vegetable stock
- ½ ea fennel bulb (shaved)
- 1 ea bouguet garni
- TT radicchio
- TT fresh thyme
- TT salt and white pepper
Directions
Simmer red pepper and tomatoes with stock and bouquet garni for two hours. Strain and season. Soak shaved fennel in ice water to crisp. Plate blanched tortellini in a bowl with shaved fennel and garnishes. Pour hot broth in the bowl tableside.
