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Cooking as a lifestyle - tortellini
Feb. 6th, 2012 07:28 amThis is more than a recipe for some tasty camping food. This is also how to store the food when you're camping for 6 days and trying to be as historically informed as possible. (without just killing a chicken)
Makes enough for 20 or so:
Ingredients;
1.5kg Gourmet tortellini - the very dry sort that you can get from the Mediterranean Supermarket, and maybe from that pasta shop in the deli section of Queen Vic market.
500g Parmesan cheese
3 onions
enough boiling water to fill Tiny (the smallest cauldron Abbotsford uses)
Decant the tortellini from the plastic bags into a linen bag you've made and tie the top with string. Store in a wooden box with your other dry goods.
Put the Parmesan cheese into a linen bag that you don't mind getting greasy. Ideally you can hang it. But on a plate in the Ambry cupboard works too.
On the day
Fry the onions until they're caramelised, add boiling water from the kettle. When you're sure it's all boiling again add the tortellini and cook. Take off the fire and add grated/cut small parmesan. Serve.
Makes enough for 20 or so:
Ingredients;
1.5kg Gourmet tortellini - the very dry sort that you can get from the Mediterranean Supermarket, and maybe from that pasta shop in the deli section of Queen Vic market.
500g Parmesan cheese
3 onions
enough boiling water to fill Tiny (the smallest cauldron Abbotsford uses)
Decant the tortellini from the plastic bags into a linen bag you've made and tie the top with string. Store in a wooden box with your other dry goods.
Put the Parmesan cheese into a linen bag that you don't mind getting greasy. Ideally you can hang it. But on a plate in the Ambry cupboard works too.
On the day
Fry the onions until they're caramelised, add boiling water from the kettle. When you're sure it's all boiling again add the tortellini and cook. Take off the fire and add grated/cut small parmesan. Serve.
