Posted on 02/13/2023 10:45:07 AM PST by Red Badger
(Last Updated On: February 9, 2023)
NATIONAL TORTELLINI DAY
Pasta lovers will enjoy a traditional stuffed pasta during National Tortellini Day on February 13th!
#NationalTortelliniDay
Tortellini is a signature dish from the Italian region of Bologna, where they claim to have created this stuffed pasta packed with flavor. Ravioli, tortellini, and tortellacci are all part of the same family of stuffed pasta. The most common fillings for tortellini are ham, white meat, and Parmesan cheese.
Members of an organization called The Learned Order of the Tortellini in the city of Bologna wear special hats to their meetings that are red and gold and shaped like tortellini. They also wear a ribbon, around their neck that has a gold tortellini hanging on it. The Learned Order of the Tortellini has a large membership dedicated to the preservation of the traditional tortellini.
There are many ways to prepare a tortellini dish. You may want to top it with a cheese sauce, cream sauce, pesto or tomato sauce, or follow one of the thousands of cooking blogs available for a great tortellini recipe.
HOW TO OBSERVE NATIONAL TORTELLINI DAY
Find a recipe and try making some homemade tortellini!
Order tortellini from your favorite restaurant. Remember to give them a shout-out, too!
Try making fresh tortellini.
Share your favorite recipes.
Invite friends and family over for a tortellini meal.
There are many different flavors of tortellini. Host a taste testing party with a variety of tortellini.
Use #NationalTortelliniDay to post on social media.
NATIONAL TORTELLINI DAY HISTORY
National Day Calendar continues to research the origins of this stuffed pasta day.
Tortellini FAQ
Q. Can tortellini be frozen?
A. Yes. Tortellini, like many other kinds of pasta, can be frozen. You can even purchase frozen tortellini.
Q. What kinds of fillings can go in tortellini?
A. Fillings range from cheeses, meats, seafood and vegetables. Try them all!
Q. What kinds of sauces go well with tortellini?
A. Butter, cream and tomato sauces all compliment tortellini.
February 13th Celebrated (and Not So Celebrated) History
1895
The Lumiere brothers, Auguste and Charles-Antoine, patent their cinematograph. Their pioneering work led to the first public screening of a moving picture.
1920
The first National Negro League forms organizing teams of Black professional baseball players into one organization for the first time. Andrew “Rube” Foster, the owner of the American Giants, led the movement to form a league.
1946
The Moore School of Electrical Engineering at the University of Pennsylvania demonstrated the first electronic digital computer. Named the Electronic Numerical Integrator and Calculator (ENIC), it was created as part of a military project by John W. Mauchly and J. Presper Eckert.
2011
For the first time in 100 years, tribal members of the Umatilla of Oregon return to Montana and Yellowstone National Park to hunt and harvest bison. Harvesting bison restores traditions from the Walla Walla, Cayuse, and Umatilla tribes guaranteed in an 1855 treaty.
February 13th Celebrated (and Not So Celebrated) Birthdays
Sarah Singleton Van Buren – 1818
After the death of her mother-in-law, Sarah Van Buren stepped into the role of First Lady during Martin Van Buren’s presidency.
Elizabeth Truman – 1885
In 1945, Bess Truman became the 35th First Lady of the United States. She entered the White House in the final year of World War II and following the sudden death of President Franklin D. Roosevelt – the beginning of his fourth term. Capable and sure, Mrs. Truman stepped into the role of President Harry Truman’s secretary.
Patty Berg – 1918
The American professional golfer helped found the Women’s Professional Golf Association in 1947. During her career, Berg won 15 major titles.
Tennessee Ernie Ford – 1919
The American gospel and country recording artist is best known for the songs “Sixteen Tons” and “Ballad of Davy Crockett.”
Chuck Yeager – 1923
The decorated American fighter pilot and test pilot broke the sound barrier in 1947 in the Bell X-1.
Honorable Mentions
Dorothy Bliss – 1916
Leeann Chin – 1933
Peter Gabriel – 1950
Ping-a-llini!................
love them, may have some tonight!
Yum! Dumplings of any sort are wonderful!
Schwäbische Maultaschen is a German version, and it is yummy. It is like a large, seasoned beef, spinach and cheese ravioli. After it is cooked, it is sliced into portions. Then it can be put in soup, or covered with tomato sauce, or even scrambled with eggs.
Traditionally it is made on Wednesday.
My wife makes chicken soup w/tortellini with chopped up chicken, chopped onions, celery, and carrots. I squeeze a little lemon juice in there.
Gonna have some tonight!
She also adds some tomato pieces for more flavor, and it’s always better the day after.
Sounds a lot like Dim Sum....................
Schwäbische Maultaschen
For Cooking:
1-2 quarts beef broth
Noodle Dough:
2 2/3 c. all purpose flour
1/2 tsp. salt
2 eggs
1 T. oil
3 T. water
Mix flour with salt, eggs, oil and just enough
water to make a smooth dough. Knead for 5-10
minutes, until satin-y. Form dough into a ball,
oil surface, wrap in plastic wrap and let rest
for at least an hour.
Meat Filling:
2-3 slices bacon
1/2 onion, chopped
1 clove garlic
1 hard roll
5 oz. frozen spinach (1/2 package), thawed, squeezed dry
2 T. fresh or 1 tsp. dried parsley
1 T. spicy mustard
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. nutmeg
1/2 lb hamburger
1 egg
1/4 tsp. salt
Fresh ground pepper
Cook bacon and remove from pan. Sauté onions and garlic
in bacon drippings until translucent. Brown hamburger.
Add other filling ingredients and put through a meat
grinder.
Roll out half of dough to 1/8 inch thickness or thinner.
You should have a sheet about 12 inches by 18 inches. Cut
dough with knife to make a dozen rectangles. Place one
tablespoon filling on each rectangle. Fold rectangle over
and pinch sides to close with fork. An egg yolk mixed
with a little water can be brushed on the inside edges
for a tighter seal.
Bring broth to a simmer and place 1/3 of the Maultaschen
in the broth. Cook for 15 - 20 minutes. Remove and drain.
Keep warm if not serving immediately. Repeat with the rest
of the Maultaschen.
Serve in bowl with some broth and sprinkled with chives
and/or parsley.
Leftover cooked Maultaschen can be sliced and cooked with
scrambled eggs.
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