Our cookbook of the week is Tortellini at Midnight by Tuscany-based food writer and photographer Emiko Davies. Polpette di Nonna Anna (Nonna Anna’s meatballs) provided the inspiration for Emiko Davies’s third cookbook, Tortellini at Midnight. In this case, Davies explains, you’re left with a fair bit of leftover sauce, which you could toss with pasta (pasta al pomodoro) the next day. Uncover and cook for a further 15 minutes, or until the sauce has reduced to a rich, thick consistency. Serve this as the first course with some Parmesan and parsley, then serve the meatballs as the main.

Source: National Post October 15, 2019 12:56 UTC