Comments | winterspel: Bolognese Christmas lunch: recipes & photos

winterspel

Bolognese Christmas lunch: recipes & photos

Jan 12, 2008 22:42

A traditional Christmas day lunch in Bologna, Italy has a few requisite elements: Bolognese tortellini in brodo (tiny pasta purses filled with delicious meat float in a golden homemade broth), followed by lesso, which is a kind of beef boiled with carrots, celery and onion. The broth produced from the boiling is served with the first course ( Read more... )

recipe, food

Comments 23

thingamarob January 17 2008, 22:35:52 UTC

I came across this via Food Porn, and I just wanted you to know that this is the first thing posted there that I have vowed to make. Thank you so much for posting it.

winterspel January 18 2008, 21:23:21 UTC

You're welcome! I'm very glad the post & recipes interest you. :)

ladygaia87 January 17 2008, 23:29:24 UTC

This looks absolutely delicious. I absolutely have to make it. Do you mind if I add this post to my mems so I can have it handy for when I do make it (I have a habit of writing down recipes..then forgetting I wrote them down!)

winterspel January 18 2008, 21:25:19 UTC

No, of course I don't mind if you add it to your memories. :) Enjoy!

ladygaia87 January 18 2008, 21:47:33 UTC

Thank you!

Also, I was reading your intro post lately, and noticed that you and I are both JE fans in general and Japanese drama fans, mind if we add each other and if you could add me to your Johnny's filter that would be great too. :)

winterspel January 18 2008, 21:57:34 UTC

Sure thing! Feel free to add me, and Welcome to the Random. :)

Thread 9

astartesyriaca January 18 2008, 00:35:27 UTC

Amazing! And I really appreciate that you did it all by hand, I really want a mezzaluna now!

Question: you said the salsa verde needs to be used within one week.. is that because of the anchovy? I would think everything (save the parsley) is preserved already. This recipe is close to chimichurri, and when I make that, I usually leave it in the fridge quite a while (delicious to cook with). Thanks!

winterspel January 18 2008, 21:29:21 UTC

When the recipe was related to me, I was told it should be used within one week, but that it would never last that long because it's so good. I believe that the reasoning is both for the anchovy and the parsley which can spoil, especially if you haven't covered the salsa verde in oil. It would probably last longer if it was drowned in oil, but for our preferences, that's too oily and less fresh-tasting.