Wednesday, August 3, 2011

Tortellini with roasted tomatoes

For the beginning of the current summer holiday and before leaving on a trip, I have selected some movies to watch, including 2003 Under the Tuscan Sun, directed by Audrey Wells. This movie tells the story of Frances Mayes (Diane Lane), an American writer who buys an house in Tuscany, after her divorce, in order to start a new life and be happy. Her search for love and happiness develops alongside the rehabilitation of her house. We can watch Frances picking olives and mushrooms. We can also enjoy watching the breathtaking scenery of this inviting Italian region. We can feel that life follows a leisurely pace and that the simple things in life are valued, albeit following the traditions closely. Tuscany seems to be a magic and peculiar place. And we thrill when she meets Marcello, played by Raul Bova, a very charming Italian.

In addition to all this, we still have the food stuff. Frances begins to cook with the help of a neighbor and one of the meals they cook left me salivating. So many good things happen to be cooked. I found myself trying to guess every single dish served. Lets watch:

On this day, with Italy in the back of my mind, and because Five Quarters of the Orange is currently celebrating the "tomato week", I went to the kitchen to cook a dish using tomatoes that could, in some way, be linked to Italian cuisine.

650g roasted cherry tomatoes
0.5dl olive oil
250g bacon and ricotta cheese fresh tortellini
1 sprig of parsley or other aromatic herb
3 to 4 tablespoons grated Parmesan cheese

1. Preheat the oven to 210ºC. Place the cherry tomatoes in a tray. Season with salt to taste and sprinkle with olive oil. Put it into the oven and let it roast for 30 minutes.

2. After the water, which was previously seasoned with salt, starts to boil, cook the pasta al dente for 7 minutes.

3. In a bowl add the cooked tortellini and the roasted tomato along with a small portion of its sauce. Sprinkle with chopped parsley and grated Parmesan cheese. Stir and serve.

To cook this dish, I followed the recipe from September 2009 BBC Good Food magazine's Take 5 Ingredients supplement. However, in the original recipe the tomatoes were sauteed in a pan instead of being roasted, which could substantially reduce the cooking time. Lately, I have been a complete fan of roasted tomatoes. It is a truly tasting delight.

[ Originally published in Portuguese as Tortellini com tomate assado ]

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