No other time of year does the Italian spirit shine brighter than during the holiday season. Love for family and food are celebrated by sharing special meals prepared together gathered around the table. While virtual kitchens are how we’re connecting in 2020, no computer screen can diminish the festive traditions and gastronomic delights planned for December 24th through the 26th.
Since Italy consists of 20 very distinct regions, Christmas menus throughout the boot vary by location and household - however, Parmigiano Reggiano is almost always present at the table. Fresh, locally sourced, seasonal ingredients in the north are different than those available in the south. Northern cuisine is rich, hearty, and meaty because of the cooler climate and fertile soil. Butter and lard are used more commonly there instead of extra virgin olive oil, favored in many dishes of the Italian south. In southern Italy cooking is influenced by the sea, and the warmer, drier climate provides for a variety of spicier flavors.
The versatility of Parmigiano Reggiano makes it the unifying food item found in every Italian home during the holiday, regardless of the different regional cuisines. This cheese adds a sparkle of flavor to every plate it touches, whether featured as an appetizer, or included in a side or the main course. No wonder it is considered a masterpiece of Italian culinary culture.
Served in the north’s Emilia-Romagna region is a popular broth dish made with tortellini or cappelletti or anolini, depending on family preference. Whatever the pasta choice, the recipe always finishes with a generous topping of shaved Parmigiano Reggiano. It is an unforgettable tasting memory of this merry season passed down among the generations.
Another way Italians spread holiday joy is by gifting loved ones and friends a delicious chunk of Parmigiano Reggiano. The treasured ingredient is a traditional holiday present that will be enjoyed long after the decorations are put away.
Create your own Italian style holiday traditions by indulging in the season’s exquisite flavors with this special recipe. It’s fun to make and guaranteed to satisfy the fussiest palates.
Buone Feste! (Happy Holidays)
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Three Cheese Tortellini in a Puff Pastry Crust
Because of its richness in flavor and ingredients, this typical northern Italian dish is often considered more of an entree than a first course as Italian tradition would dictate. Tortellini in Crosta (Tortellini in a Puff Pastry Crust) is a recipe that impresses in its looks and flavor, and it’s guaranteed to astound your guests during the Holidays!
This delicious dish is brought to you by Parmigiano Reggiano and Barilla® as part of a very special collaboration aimed at celebrating the Holidays and the Italian culinary tradition. Want to learn more? Check this blog post and watch the video featuring Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni demonstrating how to make this dish!
Ingredients:
1 bag of Barilla Collezione three cheese tortellini
1 bag of porcini mushrooms
2 tbs extra virgin olive oil
1 clove garlic, sliced thin
1 oz of dry porcini mushrooms, reconstituted in 2 cups of cold water for 1 hour
1 tbs chopped Italian parsley
2 tbs butter
Ingredients for the Parmigiano Reggiano fondue:
1 cup heavy cream
1 cup grated Parmigiano Reggiano, aged 24 months
salt and pepper to taste
1 lb puff pastry
1 egg
1⁄2 cup honey
1⁄2 cup grated Parmigiano Reggiano\
Method:
Bring a pot of water to boil then cook the tortellini according to directions on the package.
Sauté the garlic with olive oil for a minute in the skillet and then stir in roughly- chopped mushrooms for a couple of minutes until they are brown. Stir in 1 cup of mushroom water and bring to simmer before finally seasoning everything with salt and black pepper.
Drain the tortellini and stir into the mushroom sauce. Apply the finishing touches by adding the butter and parsley. Set aside.
In a separate small pot, add the heavy cream. Bring to a boil then turn off the heat. Mix the heavy cream with Parmigiano Reggiano. Season with black pepper and whisk well until the content of the pot appears smooth and creamy.
Place the tortellini in 6 greased individual cocottes for baking and cover with the Parmigiano Reggiano cheese fondue you just made. Flatten puff pastry to 1⁄4 inch thickness. Cut 6 rings the size of the individual cocottes [this could be done in a bigger baking pan and served family style if desired].
Brush the edges with a beaten egg and then turn upside down and cover completely making sure the edges are well pressed against the dish. Brush the top of the puff pastry and bake in the oven at 400F for about 12 minutes until the puff pastry turns golden. When ready, take out of the oven and brush with honey. Sprinkle with Parmigiano Reggiano cheese before serving.
Buon Appetito e Buone Feste!