Last day in Italy! Tomorrow I will be flying back to Shanghai where I will land on Sunday afternoon. It’s always hard to leave, to say good-bye to my family, to see off my mom at the airport and knowing that, as soon as I will board, she will be crying in the car driving back home. It’s hard and it hurts knowing to cause so much pain to the people I love the most, but I also realize that this is my life, the only one I’ve got, and that I have to live it at the fullest, trying to do the best I can and get the most out of it.
Only thing that warms my heart is knowing that even in Shanghai I’ve got some people who are waiting for me and looking forward to seeing me. Knowing that I’ve got so much to work on in this new year gives me the energy and enthusiasm to get on that plane tomorrow and keep living 10.000 km away from home.
My mom will also come visit in April, which is something to look forward to, as well as my business trip to Thailand next week.
Before leaving tho, I want to share with you one more recipe I’ve made here for my family. A very simple, yet unique starter that will definitely impress your guests: fried tortellini with a delicious Parmesan Cream.
Let me know what you think!
- 1 egg
- 1/4 cup breadcrumb
for the cream
- 100 ml whole fat milk
- 250 ml heavy cream
- 100 g grated parmesan cheese
- salt and pepper
Boil your tortellini ‘al dente’, drain them and set aside to cool down
Stuck about 5 tortellini into each skewer
then beat up one egg with a pitch of salt and brush with it your tortellini then coat them into breadcrumbs
and fry them into hot oil until they get a golden-brown color.
Then move on to make the sauce. In a soucepan bring milk and heavy cream to a light boil
Grate up some Parmesan cheese
and add it to the cream, together with salt and pepper
Stir well and cook on low heat for about 5 to 10 min or until the sauce starts to dense up
Serve your tortellini skewers with the cream as a side
and dip them into the cream as desired.
See you people from Shanghai