An unusual tortellini pie (Pasticcio di tortellini con crema di cannella) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 175) by Lynne Rossetto Kasper

  • laurel leaves
  • beef chuck
  • carrots
  • celery
  • chicken thighs
  • ground cinnamon
  • heavy cream
  • cake flour
  • lemons
  • mortadella
  • onions
  • pancetta
  • parsley
  • tomato paste
  • ground pork
  • breadcrumbs
  • eggs
  • Italian sausages
  • all-purpose flour
  • butter
  • egg yolks
  • dry white wine
  • milk
  • Parmigiano Reggiano cheese
  • ground beef round
  • chicken stock
  • turkey giblets
  • meat broth
  • ground cloves
  • beef top loin steaks
  • prosciutto di Parma
  • EYB Comments

    Can substitute store-bought meat tortellini for the book's "Tortellini Villa Gaidello" called for in this recipe, chicken stock or beef stock for meat broth, and chicken giblets or ground pork for turkey giblets.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought meat tortellini for the book's "Tortellini Villa Gaidello" called for in this recipe, chicken stock or beef stock for meat broth, and chicken giblets or ground pork for turkey giblets.

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