Brown Butter Tortelli Recipe

A few more Rome pics & a simple pasta dish made from ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.

Brown Butter Tortelli

I have three days left in Rome. A stack of used bus tickets thick as a deck of cards is on the nightstand. I see my little pocket journal filled with scribbles and notes. And next to it there's a yellow Bakelite bracelet I picked up in a Pigneto vintage shop for 12 euros. After two weeks+ here, I'm ready to say, I'm tired. Rome is intense. I love it, but it makes my head explode a bit. I ended up making a quiet lunch yesterday for Wayne with some freshly made, fat-bellied ricotta tortelli. I tossed the cooked pasta in some browned butter with a splash of balsamic vinegar and some lemon zest. Added a bunch of arugula and some pecorino and that was that. Easy.

Brown Butter Tortelli Recipe

As someone who has lived most of their life in California, where buildings more than a hundred years old are rare, sitting in the midst of thousand+ year old structures never gets old. I find myself seeking out quiet places, and then, alternately, plopping myself down smack in the middle of the Trevi Fountain crowds. Sitting there for the umpteenth time to watch the crowds go by. There is no other public space quite like it.

Brown Butter Tortelli Recipe

I took a picture of Wayne in this church, above, years ago. It's a beautiful place high on the Aventine Hill, Santa Sabina all'Aventino. Next to the church is one of the best overlooks of Rome. Inside the church the light changes throughout the day and soft, lace-like patterns are projected from the windows onto the walls. I caught a group of students in there the morning I passed through.

Brown Butter Tortelli Recipe

(Above) Here's a shot of me in a room overflowing with Barilla pasta. And below that, my favorite genre of graffiti - ti amo graffiti.

Brown Butter Tortelli Recipe

For those of you who think you might visit Rome at some point, I'll do my best to wrangle all my notes into a single, updated post for you when I get home. The problem with travel related posts is they become dated so fast. My Rome post from a few years back needs some t.l.c. Anyhow, I'll work on it. I'm looking forward to sharing some of the new places I've visited this time around. There are also a number of good Rome-based blogs and references I can point you to. I even found a lab that did a really nice job developing film for me while I was here.

In the meantime, give this pasta recipe a try. It's super simple and quite delicious. I know tortelli is tough to find in the U.S., but, as I mention below, feel free to substitute ricotta ravioli or tortellini. Pumpkin filled pastas would work beautifully with the brown butter and bitter greens as well. See you all when I get back. -h

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Brown Butter Tortelli

I used a dozen big, chubby fresh tortelli here. You can certainly use ravioli. The ones I used were stuffed with ricotta al limone, but a bit later in the year I can imagine substituting winter squash / pumpkin tortelli/tortellini/raviolis - about 1/3 pound / 150g for 2 servings.

one dozen fresh tortelli pasta
4 tablespoons unsalted butter
1 tablespoons aged balsamic vinegar
fine grain sea salt
grated zest of one lemon

2 - 3 big handfuls of torn arugula or other bitter/spicy greens

plenty of grated fresh pecorino or Parmesan cheese

Bring a large pot of water to a boil. Cook tortelli per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water.

In the meantime, place the butter in a skillet or saucepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from heat, and let it cool off for a minute or so. Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest.

Add the cooked pasta to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again. Add the arugula, then turn out immediately into individual bowls or a serving platter topped with a bit of cheese and the remaining lemon zest.

Serves 2. You can easily double or triple the recipe to feed more.

Prep time: 5 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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I made this recipe the other day with fresh pumpkin tortellini. It was seriously one of the most delicious pasta recipes I have ever made! And so simple. I think one of the tricks is making sure you cook the butter long enough, until it really browns. Thanks for this great recipe!


Made the brown butter sauce for a pot of pumpkin ravioli. Insanely good. Thanks for sharing this recipe!

Jennifer @ keepitsimplefoods

When I visited Rome, I found myself to be a bit overwhelmed by the end as well. It is such a fast-paced city (even compared to San Francisco), but in the most amazing way. This recipe looks amazing, and I can't wait to try it. Thanks so much for the beautiful photos!

Love What You Eat

This was delicious!!!! I served it over gnocchi for dinner tonight. My family loved it. I wouldn't change a thing! Used a really nice aged balsamic. Made all the difference. Thank you for a great recipe!


We just came back from 10 days in Rome...we must have overlapped a bit. :-) We stayed near the Piazza Navona, which is equally amazing for people watching...and there is a bit more space! And oh, the food, the food. I have been craving salads all week, though, I must admit! My Rome Moleskine is bursting with everything we did. Can't wait to try this. Roma ha rubato il mio cuore!


looks incredible! I will definitely try it.

Katie Kirby

I have just started learning how to cook and I have been visiting your page for the last few months. I have found more ways to use pumpkin and squash than I thought were possible Thruogh you, I have traveled more than I would have ever expected to, too. I have had alot of fun on your page and have shared everything that I have made with everyone I know. I hope that you are safe and are having a good time where ever you are.


I know what you mean about travel writing - everything is so potent while you're there, and it's hard to open those notes and make stories out of history...I am working on that right now! Lovely recipe!


My boyfriend made this for us last night at my request, and it was awesome. Thanks so much for the recipe. I also made your broccoli cheese soup the other week and we both loved it. Can't wait to try more!


I have tried this recipe at home and it has really stolen my heart. My son loved it the most.


My stomach just growled...out loud. I've been all about pumpkin-y pastas recently. Made and posted a pumpkin ricotta lasagna last week, and this week, made ravioli in a light pumpkin sage sauce. Love those fall flavors...

Feast on the Cheap

Thanks for sharing your journey (and this recipe). Can't wait to see your notes and use them on my March trip to Rome!


This recipe is pure, simple perfection. Truly. Ideal elegant weeknight meal for two. Thanks Heidi - you are the best! ♥

Rae Alexis

Rome sounds wonderful & I can't wait to read all your top tips. A big fan of pasta & this sounds absolutely delicious - most deinitely will be giving this one a try. Thank you!

Mairi @ Toast

I loved Rome, but I loved Tuscany more. Thanks for bringing back memories with this beautiful recipe.


The pics are Beautifull!!! Im from South Africa, wish I could have an opportunity to travel and Explore the other side of the world***** But Enjoy the rest of your stay!! Prilene Stroud.

Prilene Stroud

I just love brown butter...the thought of it with ricotta filled pasta and arugula makes me very happy indeed! Will be trying this soon!


I just arrived in Rome a week ago and will be here for four months. So please do a full Rome post, I'd love to know all your favorite foodie spots!


Hi Heidi, :) i seldom compliment people, but seeing the dedication you have put in this blog, i just couldn't resist complimenting you :) good work and awesome food knowledge. well, to all friends i request that pay visit to this site as well, it is also nice one

Sara Kanwal

We hope to go to Rome in the near future. My husband was there years and years ago, I also want to go to Florence and probably Milan .. I plan to eat pasta until I collapse :) I live in a city full of 100 year old buildings, mine is in fact, 98 years old. I look forward to being in buildings even older :) I have to try this pasta soon, maybe tomorrow, when I can buy the proper pasta. chau, gracias, C


Just discovered your lovely blog, instantly bookmarked it as the vege recipes are amazing!


beautiful! and I will be trying this with the pumpkiin ravioli idea!! Love, Cathy B. @ brightbakes

Cathy B. @ Bright Bakes

simple and delicious. my kind of meal. I loved your self portrait.


I just adore Rome. I'm looking forward to your overall Rome post. This is a recipe after my own heart. Simply divine. p.s. ti amo graffiti is indeed the best kind ;) Heidi xo

Heidi - apples under my bed

I hold a special spot in my heart for anything made with browned butter...thanks for this, Heidi!


I made this last night with a portobella asiago ravioli. I added sliced shallots to the brown butter sauce. Fantastic! Thanks so much.


I made this tonight with butternut squash and sage stuffed ravioli. I threw some organic kale into the pasta water and a little chopped fresh sage into the butter sauce before tossing with the pasta. I topped it with some crumbled chevre and toasted pumpkin seeds. Delicious! Thank you for posting!


I'm not sure if you'll see this or still be there, but I studied in Rome for 4 months and have a list of places you must try. In Testaccio there is Volpetti Piu that is a wonderful "deli" and near Piazza Navona is my favorite restaurant--Da Tonino. The pasta dishes are overflowing, delicious, authentic and cheap! The last restaurant (where I only saw a fellow American only ONCE) is in Trastevere called Da Enzo's-delicious!


Sounds like you are having a good time. I would love to go there but, that requires flying and I will not fly anymore. I will look forward to you sharing all of you adventure with us. I will give this recipe a try because you have made me a great cook from sharing all of your recipes with me. My husband thinks that I can make anything taste great because of them. Can't wait to hear more. Be safe.


yum...fresh pasta is the best. this dish looks excellent. I love the addition of the peppery Arugula!

Mary (Sisters Running the Kitchen)

Hi Heidi, I love your cooking, travel, photo blog!! I love fresh pasta as well. Can you tell me where to find fresh pasta such as Tortelli and Rivoli in SF bay area? Also, if store bought what brand do you use? Thanks so much!

valerie kuan

I am living vicariously threw you food travels Heidi! Keep it coming, you are a true inspiration to all of foodies who lean towards fresh and whole grain food! You have such a wonderful talent for creating great recipes.


ahh this takes me back. I was in Rome in August for 3 days (turned into 5 when we missed our flight home, but that's another story). Rome is incredible, intense, huge, old, mind-boggling, amazing, full, ancient... I haven't got enough words to describe how incredibly overwhelming it was for us. And the Fontana di Trevi? You're right... There's no public space quite like it.. love from cape town, p xx


This looks beyond fabulous - hearty, fresh, simple, perfect. Love the pumpkin idea too! Can't wait for a Rome re-cap - love that city!


The brown butter tortelli, the buildings, your discription of the noisy crowds and then your quiet little hideaways, the photos - it is the next best thing to being there myself. More, more, more please!

Julie Anne Rhodes

i made this tonight and it was super easy, fast and delicious! the lemon zest really adds that extra something.


i made this tonight and it was super easy, fast and delicious! the lemon zest really adds that extra something.


Heidi, this looks glorious. It makes me want to go to Italy so badly! In the mean time I may just have to brown some butter.


This sounds divine. I've got to try it this week!


Hello Heidi, Although nearly being responsible for you both falling under a Roman bus, I am very glad to have been able to say hello to you on Via Mamorata. I like the picture of Santa Sabina and this recipe very much. Rachel HS: It was great meeting you as well. That gelato place you tipped us off to was fantastic! Thanks for saying hello Rachel, it was fun chatting with you. We'll miss Testaccio for sure.


This just made the best quick lunch for my hubby and I when I substituted leftover brown rice and kale (what I had on hand) for the pasta and arugula. Thanks!


tortellis are my favorite!! I will make this soon! Have fun in Rome!

PB Jung

The Tortelli look beautiful, as do all of your pictures. Looking forward to your post-trip summary post!

The Rowdy Chowgirl

I love simple pasta dishes - mine usually involve olives! But the browned butter, lemon and balsamic combo sounds amazing. The photos are delicious too!


Oh, Heidi... I want to be you! What a fun life you live and you make work (blogging) look so easy. I'm Inspired! I can't wait to make this pasta dish using browned butter. What about adding the fresh sage that I need to use up?? Will that work? Do I chop it up? Enjoy your trip and all we'll enjoy your photos! Thank you from Maine! Lisa xo

Fabulous pictures! Thanks for sharing!

madge @ vegetariancasserolequeen

Li abbiamo mangiati ieri sera. Li ha cucinati per noi Adwoa! Buonissimi. Yesterday my friend Adwoa made it for dinner. She's from Florida but now she's living in Genoa, the Pesto and Focaccia italian city! The tortelli were simply delicious!


Hi! This is my first recipe from you. That´s because It is the sencond time I get in contact with your blog. And I am enjoying a lot. Not olny your proposal, but the way you does it. Congratulations

Joao Dias

I made this tonight with spaghetti squash instead of pasta and it was so delish! The brown butter with the lemon zest is TDF. Thanks for another amazing recipe :)


You are my (much-needed) memory bank! For years, I adored this very combination, browned butter + balsamic, usually over broccoli raab. It was lost, somewhere along the way, and thanks to you, it's found, again. It is, indeed, perfection.


Hi Heidi! I just moved to Genova; I'm staying with Italian friends and made this for them tonight. They were surprised by the lemon zest (apparently not a huge part of Ligurian cuisine), but apart from that loved it! Thanks as always - it was also nice to have a short recipe and be in a location to easily find all of the ingredients! I love your Italy posts :)


My husband decided to make this for us tonight. He was fixing a double recipe since there are three of us and I was unfortunately not fast enough when he went to add the balsamic. Luckily nobody was hurt, but about half the sauce wound up on my walls and stove (spatters are six feet away). You might want to consider putting a caveat in for the inexperienced about the wisdom of having a lid in hand and adding the vinegar slooowwlyyy. My 11 year old thought it was really cool, of course. Even at half the sauce needed it was still tasty, by the way. He used a goat cheese filled spinach tortellini and escarole.

heather holmes

Hi Heidi, Just found your food-gasmic blog! I'm in heaven looking at all your pics and recipes! Thanks for doing what you do! xx Vivian


I know what you mean about overload in Rome! This recipe followed by a nice siesta seems like a most perfect antidote

Sari Signorelli

My father and grandmother used to make this once a year in the fall for the family. A great recipe and memory jogger. Thanks Heidi

John Govoni

I can't remember the last time we had pasta, odd??? But this one is definitely inspiring and so easy it would be hard to come up with an excuse not to make it. ;)


Heidi, we have found your blog through this great post about Rome...we like your pics and words! Looking forward for your updated post about Rome... We're a small group of Romans that launched a simple independent blog few months ago. Currently our content is in Italian but any specific question from you or your readers is welcome if we can help you with our suggestions about food (not only restaurants) and events for enjoying Rome.


Sigh...never been to Italy! One day. In the meantime, I'll make your pasta and pretend :-)

Michelle @ Find Your Balance

This brown butter Tortelli is perfect for the fall weather and I like your suggestion of having pumpkin filling. That sounds delicious! Enjoy your last few days in Roma!


Ah, Rome is so beautiful! Great photography

Samantha Angela @ Bikini Birthday

Heidi, You have such a beautiful eye. The address is gorgeous. I loved Rome-spent far too little time there and now this post makes me long for another visit.. Can't wait to hear more. L HS: Lori, when you get a chance to make another visit, I'll sit down with you and a big map of Rome and we can put stickers on the spots you need to see. In the meantime, we can just sample more Italian wines together. xo -h


I'm sure they must be also tasty with ravioli that you said! ;-)

This reminded me about the best things about Rome. It's compact - you can walk just about anywhere and there is always something amazing round each corner. You can find delicious, simple, inexpensive food. The delicatessen on the corner right by the Trevi fountain for instance; my slice of funghi pizza wrapped in paper, fresh from the oven, eaten by the fountain. I always enjoy your posts Heidi but this was one particularly evocative.

Sally from My Custard Pie

Aah yes, simplicity is always the best! :-) Mandy

Mandy - The Complete Cook Book

This blog is so lovely. Just found it at the moment and will always come back.


I've loved reading these posts from Rome! We are leaving tomorrow for Italy, and Rome will be our last stop. I will check your blog while in Italy in hopes I'll see your post on Rome tips. Thank you for sharing so generously! I must add that every recipe of yours I have made has been a smashing success. Thanks for your blog and your book! HS: Have a great trip Nancy, this Rome post is a bit out of date, but it might give you a few ideas. I'll try to wrangle this current trip into a manageable list as soon as I can, but it might not be in time for your visit.


I love the idea of pupkin filled pasta here. I just saw some beautiful pumpkin ravioli at my favorite Italian grocery. I think I will go buy them tomorrow and take an in-my-kitchen trip to Rome!


My good friend went to high school at St. Stephen's School, in the Aventine. How I envy him. I love Rome but have only been twice. Always planning of my next trip in my head so any new information you can impart will be eagerly read! The shot of you surrounded by boxes of pasta reminds me of my Nona's kitchen though her boxes were plain white with just a number identifying the type inside.

Franca Bollo

Heidi - Tell me more about the last image...with the powdered sugar topping...i do enjoy a bit of dulce. Enjoyed reading your post, thank you. john HS: Thanks John, I took that through the window of a bakery up the street from our apartment in Testaccio - not sure of the filling. Maybe some sort of ricotta? I'll report back if I find out.


I just did this with butternut squash ravioli, Parmesan, a Meyer lemon, and a baby arugula/spinach mix. Keeper!


Beautiful photos. I particularly love the graffiti shot. My husband and I went to Rome for part of our honeymoon. It's truly like no place else. Like you, I found myself gravitating toward the Trevi fountain. I think we closed out every night of our trip just taking it all in. What a wonderful city! Enjoy the rest of your trip.

Anne Marie

Heidi - love the recipe for Tortelli - it is delicious. Next time you head for Rome - take "Not Built in a Day" - by George Sullivan. It's the best book for getting around to different neighborhoods, and understanding what you are looking at - he gives the architectural history, breaks it into twelve "day tours". Really a great book.


Hoping to visit next year. Can't wait to read more!

Hungry Sofia

Hello Heidi, I haven't commented in a while, but Thank You again and again for your beautiful blog, photos, stories and ofcourse recipes. Ciao!


Heidi - in your rome wrap up I'd love to hear your thoughts on the spices/seasonings you found most prevalent in the cooking you enjoyed while in Rome. That would be such a delight. Warmly, Noelle

Noelle @ GreenLemonade

what a lovely, simple pasta! sounds delicious :)

the blissful baker

Sounds like you're having an amazing time... and that tortelli recipe is everything I love about Italian cuisine: simple combination of ingredients that naturally go well together. Have fun!


I cooked this tonight and it was fab! I ended up using fusilli and fried chicken and loved it. Thanks!


Sounds absolutely delicious!!! I will be going to Rome at the end of the month, to celebrate my birthday, so I am looking forward to your post. I really enjoy recieving your recipes. Thank you


Made this for lunch today...It was delicious. Used tortellini and it worked well. This one is a real keeper. prego, heidi

aunt con

I have this love and hate relationship with Rome (simply because I might move to live there) and a stack of photos back from May to be uploaded on my blogpost about Rome. I think I will have to quote this: 'Rome is intense. I love it, but it makes my head explode a bit.' Spot on :)

Egle B

Ahhh. Rome, Italian Food. Your dish is simple, elegant and wonderful. I love you blog and this recipe will certainly make it into rotation :) Ciao, Wall Mirrors Gal

Wall Mirrors Gal

It sounds delicious and simple and, yes, Rome is astounding and overwhelming.

anna maria

Hi Heidi, I have been following your blog for a long time, thanks to my daughter..i am in Sorrento now, heading for Rome Oct. 6th and just happened to click on your email today...I would so love to have a few of your recommendations for out of the way cool places...will be there for a week. When will you be leaving? any comments from you would be amazing, I have so enjoyed your blog Best to you, Ciao, Susan

susan riegel

I studied the culture and politics of food in Rome my junior year of college. I loved Rome so much, I barely left to visit other cities and never once left Italy. It is intense, but it is captivating. I was certainly under its spell. Just thinking about it makes me tear up; I can't wait to go back. did you visit the key hole on Aventine hill? it's one of my favorite little known spots.


I have made pumpkin ravioli with browned butter. It is fantastic topped with toasted walnuts.

Cheryl Parsons

Can't wait to see you guys - we miss you! HS: We miss you too Quyen! Can't wait to hang out on the steps when we get back. Hope all is well in the neighborhood. xox-h


I love seeing Rome through your eyes, Heidi. Looking forward to more. We got a big bag of spicy greens from our farm share this week, and I have a batch of fresh ricotta in the fridge (your recipe - thank you!). I was thinking of putting something together for dinner tonight that's like the dish you describe: whole wheat spaghetti, ricotta, greens, and lemon zest. I like the idea of adding balsamic vinegar to the mix. I think I'll try it. Thanks!


All of the Rome photos are amazing, Heidi - just gorgeous - the light, the textures, etc. I can certainly understand how Rome can make your head explode after a couple of weeks though. My father was born there and it IS intense. Am going to try this recipe tonight. If I'm lucky, my homemade version of the tortelli will come out great! HS: Thanks so much Tracey, hope we have a chance to swap travel stories in person soon.

Tracey Ryder

honestly, my heart leapt when I saw these pictures! I'm ready to fly away today to Rome. You really captured the moment in these photos. Thanks so much for sharing!


love your post and beautiful photos...they bring back so many memories of rome -- probably one of my favourite cities in the world.


Heidi, your posts bring me back to my student days in Rome...the food, the light, the history...makes me long to go back...i will be making this recipe, perhaps in a squash/pumpkin version for a friend who just returned from her first trip to rome...needless to say she is besotted with roma as well. mille grazie bella!

carolina p

beautiful photos! thanks for the delicious and simple dish recipe! enjoy the rest of your stay in rome.:)


So simple and so elegant. I love recipes which allow the ingredients to shine though.


Heidi, I'm glad to see my mind waves reached Italia. I was needing a new recipe for my Italian black (Lacinato) kale. This fits the bill: simple, delicious and greens friendly. Prego! HS: I love Lacinato kale, glad to hear you're putting it to good use Tom.

Tall Clover

I am making this pasta tonight! I simply love things made with brown butter and make it often, as it's so easy, yet so rich and delicious at the same time. And with the fresh pasta you can get at the market, this will take no time to to make. Now, I just have to decide which wine would pair well with this recipe. . . : )


Great inspiration! Browned butter is the bomb. :)

A Teenage Gourmet

Sometimes the most simple recipes are the best. Now only if I could get some freash hand made pasta from Rome... ;)

Mary (What's Cookin' with Mary)

This sounds absolutely wonderful, and just in time for our cool fall weather here. Can't wait to try it and I loved reading your perspectives on Rome.


Sounds like an amazing trip. Rome (and Italy in general) is at the top of the list of places that we want to visit. Maybe someday...

Tabitha (from single to married)

It's always nice to hear about your travels. I think it's awesome that you cook while you're there - exactly what I want to do if I ever get a chance to go somewhere. This pasta sounds perfect for fall. I've been wanting to make some pumpkin raviolis or something similar but had no idea what to do with them. Just started getting arugula from the CSA too and while I love the Ottolenghi Red Rice and Quinoa recipe, I can't make it every week! I really look forward to your recipes and I can't wait for your new book to come out. You got me started cooking and you continue to be an inspiration!


My mom used to buy homemade pasta at the farmer's market when I was a kid and serve it up with butter and balsamic for Sunday dinner. The first time she did it I thought it was strange to essentially put salad dressing on pasta, but once I tried it I was hooked. What brand/type of balsamic vinegar do you recommend? I am overwhelmed by the options on the market. Also good find with the vintage bakelite. I bet it's gorgeous.


I love Barilla pasta. It must be great being surrounded by mounts of it! Magda

my little expat kitchen

perfect! we're making homemade pasta today! and this sounds perfect! I'll post the results in my blog, thanks a lot! I love your photography! -Amalia


wonderful photos! looks like a fabulous trip.


Hi Heidi, I studied in Rome when I was in high school, at a private boarding school right near the Aventine Hill you mention. I was stunned when you mentioned Volpetti in your last post, as my friends and I used to eat there weekly to escape the terrible cafeteria food of my school. Then, when I saw this post, I just had to write a comment. The teacher in that picture looks exactly like my art history teacher from that school (of course it's a small picture, so perhaps I'm just imagining it). Was she speaking English to the class? That would be too funny. Anyway, I'm glad your enjoying Rome and keep the wonderful recipes coming!

Julia Norcross

ooh that sounds great and once again, beautiful pictures! Enjoy the rest of your time there!

Simply Life

Complimenti on your blog, I have been following it for some time, and find your recipes and approach just wonderful. Perfetto. Though I've lived in Rome since 2006, I love reading what others discover in the city, always something new down a that tiny alley-street, or around an anonymous corner. I look forward to your recap. Plus, I love vegetarian and vegan Italian dishes, so perhaps we will see some Italian influence in postings to come. BTW, I live in Prati if you desire to hear some of my favorites in this zona. Happy travels.


It's almost lunchtime, such a pity it's too late to make these tortelli! I'll try them next week, thank you very much! gaia

Gaia - the Cook

Browned butter with aged balsemic vinegar ... sounds really good with lemon zest . I must try this.


sounds and looks delicious! i always love your travel posts! enjoy the rest of your trip!

charlotte s

I thought I already knew the recipe for the simplest of pasta dishes: my family loves hot, fresh pasta with just a tablespoon of tomato paste fried-off in butter. The aroma of the butter is fantastic, made doubly delicious by the lightly fried tomato pasted. Your buttery version sounds just as simple. Will definitely try it soon!


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