Italian Tortellini en Brodo Workshop
While the neighboring cities of Bologna and Modena fight over which is the birthplace of tortellini, both areas agree that the best way to serve these tiny bites of stuffed pasta is served in a bowl of rich brodo- an intense-flavored bone broth. Tortellini and Tortelloni are smaller and larger versions of pasta rounds folded and twisted into a hat shape. Legend holds the goddess Venus stayed at a local inn where the innkeeper was overcome by her beauty. As he spies on her through a keyhole, all he can see is her navel, which inspired this bellybutton shaped pasta.
Make the crostinis ahead of time and have the whipped goat cheese mixture chilling in the refrigerator and all you need to do is quickly build the small bites of deliciousness. Use whatever herbs tickle your fancy and substitute the arugula for a sprinkle of fresh herbs for a totally different flavor.
6-8 servings
Directions
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Preheat the oven to 350F.
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Rub each slice of bread with the garlic clove to release some of the garlic oil.
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Use a pastry brush to lightly baste the garlic side of each slice with a light coat of olive oil, then sprinkle a little salt and pepper on each piece.
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Place bread slices garlic side up on a baking sheet and cook 3-4 minutes or until lightly toasted. Flip after 1 or 2 minutes of cooking. Remove from oven and let cool.
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In a small bowl, whisk the goat cheese with 1/8 cup olive oil, parsley, thyme, pepper and adjust salt to taste. Spread the goat cheese evenly on each slice and garnish with a few leaves of baby arugula or fresh herbs of choice.
From Shawnie's class “Tortellini en Brodo Workshop”
