Tonight I made a simple dish of tortellini tossed with olive oil and Italian Balsamic Vinegar. I also added sea salt and some parsley for color, and I stirred in some shredded Romano cheese.
My son didn’t care for it, but I felt it was a perfect weeknight meal with a glass (or two!) of Chardonnay. The recipe was in essence as follows:
1/2 package of Trader Joe’s cheese or mushroom tortellini. Cook as directed on package. After completely drained, stir in some EVOO, parsley (dried or fresh), sea salt, ground black pepper, a hand full of shredded Romano cheese , and approximately 1-1/2 to 2 tablespoons Balsamic vinegar. I find the vinegar, especially a good one that has been aged in oak, imparts a rich, earthy taste to the pasta without being tart.
I have enjoyed writing the last two blog posts, and so I plan to continue writing.