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Maximizing Your Pantry: A Recipe for Brothy Tortellini with Pancetta and Spinach
A cornerstone of successful home cooking is maintaining a well-equipped pantry. This concept extends beyond dry goods on the shelves; it encompasses the contents of your refrigerator and freezer as well.
In this month’s culinary feature, we explore a delightful recipe for brothy tortellini with pancetta and spinach, which makes use of essential ingredients that are commonly found in a well-stocked kitchen.
Let’s briefly review the key components: A quality brand of tortellini is a must; it can be easily stored in the freezer for months. Regarding broth, Better Than Bouillon is an excellent choice. This concentrated paste, available in flavors like roast chicken, beef, or vegetables, needs only to be diluted in water and remains good for nearly two years once opened, provided it’s kept refrigerated. Finally, pancetta is another versatile ingredient. Prepackaged diced pancetta can last several months, while whole cuts from the butcher typically have a shelf life of a couple of weeks due to their cured nature.
All these staples serve different purposes. Tortellini can be a quick solution for weeknight dinners—served with butter and Parmesan or tossed with fresh arugula, lemon, and olive oil. Better Than Bouillon enriches soups, stews, and pan sauces with a depth of flavor that plain water cannot provide. Pancetta, with its rich and chewy texture, enhances pasta dishes, rice pilafs, and frittatas among other culinary creations.
To begin preparing this dish, start by finely dicing ½ of a small white or yellow onion. Onions are another pantry staple; storing them in the fridge can prolong their freshness and mitigate their tear-inducing effects. They can last for several months when kept cool. Next, weigh 2 ounces of pancetta. If you have purchased prepackaged pancetta, it usually comes in 4-ounce servings, so reduce the remainder into an airtight container for later use. If you opted for a whole chunk, cut it into small cubes—approximately the size of your diced onion.
Set a two- or three-quart pot over medium heat and drizzle in about a tablespoon of olive oil. Introduce the onion and pancetta simultaneously, stirring occasionally. Cook until the pancetta becomes a rich color and the onion softens, which should take about seven minutes. Notably, in this instance, you won’t need to add any salt since the pancetta and Better Than Bouillon supply plenty of seasoning.
Next, pour in 2 cups of water along with 2 teaspoons of Better Than Bouillon. In this dish, chicken bouillon works best for a balanced flavor, although vegetable bouillon is a viable alternative. Increase the heat to medium-high, stirring until the paste is fully dissolved. Bring the mixture to a simmer, covering the pot to retain moisture, and let it cook for around 10 minutes to allow the flavors to develop.
Incorporate 3½ ounces of cheese tortellini (about a generous handful). After cooking, you may find that some tortellini will remain; just seal and freeze any excess for future use. Cook the tortellini for about three minutes, following the package instructions. In the final minute of cooking, introduce 3 ounces of spinach, stirring to help it wilt. If you prefer not to weigh this, a couple of large handfuls will suffice, as spinach shrinks quickly.
The resulting dish provides a satisfying broth-to-tortellini ratio, reminiscent of the traditional Italian tortellini en brodo, merging the comforting qualities of soup and pasta into one harmonious bowl made with readily available ingredients.
Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist.
Source
www.eater.com