Newspaper Article Archive of
The Kalona News
Kalona, Iowa
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Newspaper Article Archive of
The Kalona News

June 14, 2018 Authentic Italian Cuisine Featuring Pesto
Article Pages -- as published on the The Kalona News website.

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ARTICLE DESCRIPTION:

(Family Features) One of the best times of each day is gathering with family members to enjoy home-cooked meals. Using fresh and versatile ingredients, adults can be at ease that everyone is eating right with a nutritious dinner and kids are eating something delicious and relaxing each evening.

Pesto can be used as an ingredient in many recipes and brings a punch of flavor to each dish on the table. For example, it can be served mixed in potatoes, as a spread on sandwiches, dolloped on soups or dips and as a sauce on pasta.

With authentic Italian taste capturing the recipes of the region, Filippo Berio Pestos are made to suit any taste. The versatile flavors include Classic Basil, Sun Dried Tomato, Tomato & Ricotta and Hot Chili and Olive. Each variety is vegetarian, gluten-free and GMO-free, making it the perfect addition to any dinner.

For a traditional meal the whole family can enjoy, try this Tomato and Tortellini Soup made with Tomato & Ricotta Pesto. This pesto is based on an age-old Sicilian recipe, combining the sweetness of tomatoes with the smoothness of ricotta cheese and the rich taste of Filippo Berio Extra Virgin Olive Oil.

For more flavorful recipes and ways to cook with pesto, visit FilippoBerio.com.

Tomato and Tortellini Soup

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Serves: 4-6

2 tablespoons Filippo Berio Olive Oil1 onion, finely chopped2 cloves garlic, minced1 carrot, diced1 stalk celery, diced1/2 cup Filippo Berio Tomato & Ricotta Pesto1 teaspoon dried basil1 teaspoon oreganopinch of chili pepper flakes 1 can (28 ounces) whole Italian-style tomatoes4 cups reduced sodium chicken broth3/4 teaspoon salt1/2 teaspoon pepper 1 package (12 ounces) fresh cheese tortellini2 tablespoons chopped fresh parsleygrated Parmesan cheese, for serving

In large saucepan over medium heat, heat oil; cook onion, garlic, carrot and celery about 5 minutes, or until softened. Add pesto, basil, oregano and chili flakes; cook 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer about 20 minutes, or until slightly thickened.In blender or using immersion blender, puree tomato mixture; return to pan and bring to simmer. Add tortellini; cook 8-10 minutes, or until tender. Sprinkle with parsley and Parmesan.

Tip: Dried basil can be substituted for 1 tablespoon chopped fresh basil, if desired.

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