Mario Batali describes a favorite no-stress holiday dish at the 2011 Food & Wine Classic in Aspen.Mario Batali describes a favorite no-stress holiday dish at the 2011 Food & Wine Classic in Aspen.
If you have the time and the propensity or proclivity to make fresh pasta, you can make fresh tortellini this big, beautiful ones by hand, put them in the freezer, and whenever you have chicken broth and guests over. You can pop them in the chicken broth and serve them in soup like that or take them out and just toss them with a little butter and sage, you can make a lot In November, for example. Like over Thanksgiving weekend if you're looking for a family activity. Everyone gets together, they make tortellini, we put them in a freezer, put them carefully in bags, it's like money in the bank at our house.