So cheese tortellini with “morello del lago” from Umbria as wine
Tomorrow will be last day before some holyday.
Then it’s some days I’m trying to get rid of all the food which could become dead bodoes in the refrigerator. Here we are: the tomato sauce with mushroom and eggplant, swiss appenzeller cheese and Italian industrial tortellini.
Let’s invent an “empty fridge” recipe: cook the pasta, warm the sauce, mix them at the end having the cheese melti g down. Let’s see the result, probably something good in the winter.