It seems that lately I’ve been in an Italy frame. This light yet delicious Tortellini Supper is the perfect end to a long work week. So light – so flavorful. It invites the diner to kick of their shoes, breath deep and say “oh yeah, it’s time to unwind”. I simply adore “browned butter” for that nutty flavor. There is something about browning the butter that brings a whole new level of flavor to everything.
I don’t know about you, but more and more I seem to gravitate to one-pot; one-pan or one-skillet suppers. Oh sure, you could argue that one-pot suppers equate to less cleanup. That would be a strong argument – except I’m not the one assigned to KP duty. If I don’t need to be the one to clean up the mess, why should I care?
No matter how much I plan, it seems that I always make too much food. Especially when I make things like Spaghetti and Meatballs. Hubby stares down into what seems to be a bottomless bowl and asks “So, when are the guest getting here?” I suppose this stems from my firm belief that more is better – more just in case someone unexpectedly stops by at suppertime. You can graciously set another plate or two and say “We have more than enough, please join us.” More because my mother it into drilled into my head by example that a good hostess never lets her guests leave the table wanting for anything. When family would gather, be it a holiday, special occasion or just because we were all so darn close, the food was endless and no one ever walked away from the table hungry.