Cooking at the Farm House in Bologna

We had quite a shopping spree in Bologna and now I am going to show you how to make a really fast meal. In Bologna in the stores, they wrapped up everything beautifully. First thing we have to unload and unwrap.

Of course we begin with a beautiful plate of salumi:

And now the pasta!

I bought 400 grams of truffled Tortellonis in Bologna. Usually you use about 200 grams per person. I did a reduction of the can of tomatoes (pictured above)—just like I explained in the first recipe for Pasta Norma.

First you sauté some garlic in olive oil:

Then you add the reduced tomatoes and a big bunch of chopped parsley:

Let that simmer for awhile and reduce. Meanwhile, this is the tortelloni that we bought in Bologna: Heat some heavily salted water to a boil and put the tortelloni in only until they float.

Drain and add to the sauce:

Let the pasta absorb some of the sauce for a little while, then ya plate and douse with Parmesan Cheese and a little knob of butter—we are, after all, in Bologna, where butter reigns supreme!

For the second plate, we fixed the porchetta that we bought at the local market—a little olive oil in the pan, a few sage leaves and you got it. A glass of vernaccia completes it.

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