Debo's Fried Three Cheese Tortellini

Copyright 2011 Christine's Pantry. All rights reserved.

The origin of tortellini is surrounded by several legends. One says that this dish was born in Castelfranco Emilia (province of Modena). One night during a trip, Lucrezia Borgia checked into an inn in the small town. Over the course of the night the host became so captivated by Lucrezia's beauty that he could not resist the urge to peek into her room through the keyhole. The bedroom was only lit by a few candles, and so he could merely see her navel. This pure and innocent vision was enough to send him into an ecstasy that inspired him to create the tortellini that night.

Another separate but similar legend, originating in medieval Italy, tells how Venus and Jupiter arrived at a tavern on the outskirts of Bologna one night, weary from their involvement in a battle between Modena and Bologna After much food and drink, they shared a room. The innkeeper, captivated by the two, followed them and peeked through the keyhole. All he could see was Venus's navel. Spellbound, he rushed to the kitchen and created tortellini in its image.

Finally the third and most widely believed explanation is that they are based on the shape of a turtle in an effort to replicate the famous architectural features of Modena, where many 17th-century buildings bear the turtle motif.

By http://en.wikipedia.org/wiki/Tortellini


Award... thank you so much http://veronicasjourneytothewest.blogspot.com for this honor. 

Debo's Fried Three Cheese Tortellini

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 (9 oz) package tortellini

1/2 cup panko bread crumbs

1/2 cup Italian bread crumbs

1/2 cup flour

vegetable oil, for frying

2 eggs, beaten

pinch salt

1/4 cup Parmesan cheese, grated

Directions:

Boil tortellini for 3 minutes. Drain well. Slightly cool. Heat oil to 350 degrees. In a bowl, add eggs, In a separate bowl, add panko bread crumbs, Italian bread crumbs, pinch salt and Parmesan cheese, mix together. Dip tortellini in egg, then dip in flour mixture, making sure to coat well. Add tortellini to oil, cook until brown, about 3 minutes. Remove tortellini from oil and drain on paper towels. Enjoy!

Note: The 3 cheese in tortellini are Ricotta, Romano and Parmesan.

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