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  • Seasonal local food recipe No.194 – Allegra’s tortellini in brodo d’estiva

    Posted on July 13th, 2013 charlotte No comments

    Another easy 10-minute meal – vital in the present heatwave – this time from Allegra McEvedy (via Guardian Cook). Try it with with the peas, broad beans and basil in Camel CSA’s veg boxes this week.

    She says: This has long been my top fall-back supper: warming, nutritious, quick and indisputably yum-a-licious. Without meaning to sound like a smartypants… a decent [homemade] stock is both the vital background and making of this dish – cube or concentrate just won’t do on this occasion.”

    Serves 2
    Preparation / cooking time: 10 minutes

    500ml chicken stock
    150g ready-made tortellini
    A few slices of red chilli (optional)
    2 handfuls of seasonal veg such as mange tout or sugar snaps, roughly sliced; courgette, diced; peas or broad beans; french beans cut into batons; or broccoli cut into tiny florettes
    A large handful of summer herbs, such as basil, mint and parsley
    Lemon juice, to taste

    To finish
    Parmesan, grated
    Extra virgin olive oil
    Salt and black pepper

    Warm up the stock and, once steaming, drop in the tortellini and pop a lid on the pan. After 3-4 minutes, and when just cooked, add the veg of your choice. When the stock has come back to a simmer, turn the heat off and stir in most of the herbs, some seasoning and a little lemon juice to taste.

    Ladle into warm, wide bowls and finish with a flourish of grated parmesan, a drizzle of olive oil and the last of the herbs.

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