Corona Cookbook: Tortellini in Brodo

A Tuscan Lunch

By: Charles Giuliano - Jul 25, 2020

 

A Working Lunch

This is more of a suggestion than recipe.

There is no culinary skill involved.

Zilch.

Like fancy knife work.

Too much trouble.

Or locally sourced farm fresh ingredients.

Not to say it can’t be done.

This is a down and dirty, quick and simple, working lunch.

The pesto filled tortellinis came from Trader Joe.

Leftovers sitting in the fridge.

Low sodium chicken broth from a box.

A splash of the best soy.

No big deal.

It so reminds me of many trips to Italy.

Particularly working-class trattorias.

Where locals sit side-by-side on benches.

With a small carafe of local wine.

One of the courses is often tortellini in brodo.

Nothing could be simpler.

Little pillows of stuffed pasta floating in broth.

With grated cheese.

In New York a friend invited me to lunch.

By then he was pretty rich.

With multiple homes and private planes.

It was an upscale restaurant.

Perusing the extensive menu.

I had a special request.

Can I have tortellini in brodo?

Given the gourmet possibilities the waiter was surprised.  

And a fresh salad with oil and vinegar.

My friend looked at me curiously.

I’m sure it was more elegant than what I had today.

But then and now it reminds me of being in Italy.

It will be some time, if ever, I have a Tuscan lunch again.

Those neighborhood lunch spots.

Are ever harder to find.

Always go where locals eat.

Ask the waiter for the daily special.

Never order from the menu.

That’s for tourists.

Now I have to get back to work.

Ciao.