The curious pasta dish ericjoonho found on his solo trip to Italy. TableforOne
I covered my dough-baby with a kitchen towel and let it sit for 30 minutes as I made the filling.
Remembering the spicy-sweet flavor of the tortelli cremaschi I ate in the piazza that first day in Crema, I gathered my ingredients for a makeshift filling. In the food processor, I blitzed together a single almond biscotti, a little cocoa powder and nutmeg, raisins soaked in Montenegro, grated Grana Padano, and a fat pinch of salt until the mixture was smooth and pasty. I tasted it and, to offset the sweetness, added more cheese, more salt.
I took a bite and my brain went haywire again, but eventually found its way back to that small town in the summer, somewhere in Northern Italy.2 tablespoons raisins1 ounce grated Grana Padano cheese, plus more as neededIn a small bowl or on a clean surface, fork together the flour and egg until well combined. Using your hands, knead the dough a few minutes until smooth and taut.
Let sit to dry as you bring a large pot of heavily salted water to a boil. Cook the tortelli 5 to 7 minutes, drain, then toss with browned butter or olive oil and shower with more Grana Padano.P.S. Is there anything you'd like to see Eric write about in this column? Send your Table for One tips to
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