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Tag Archives: pasta
Wow, you guys. It’s been two whole months since I last posted a Fryday recipe. That ain’t right. In my defense, I need to stay away from fried food, but if I’m being perfectly honest, it’s been a matter of poor time management. Now that I’ve gotten over the initial sadness of Brian moving to Atlanta, I suddenly have all this newfound free time, and you know what that means, more Frydays!
To get back in the swing of things, I’m sharing an easy step-by-step guide for making crispy, cheesy, fried tortellini. It’s everything you love about tortellini, but eat-it-with-your-fingers better.
Remember last Thursday’s impossibly easy slow-cooker Pasta e Fagioli? Well, these here cheesy, crunchy Fried Ravioli go great with the stuff. And like the soup, fried ravioli are all eat with none of the sw- that usually precedes it.
There are few things that I love more than Fryday recipes, but halfway homemade Frydays would have to be one of them. Use store-bought ravioli and this stuff will come together in no time. Let’s get to it.
I can be plenty crazy about certain things. Take for instance, my pursuit of a very particular piece of white, hard-case luggage that took me all the way out to Rockville. But when it comes to dining out, high-maintenance I am not. You’re welcome, Brian.
In that spirit, I thought I’d use today’s Thirsty Thursday stage to share a great recipe for copycat slow-cooker Olive Garden Pasta e Fagioli (pronounced pasta fajeool, I think). Because sometimes, you just don’t feel like changing out of your sweats to go eat in public. Not that the fine people of Olive Garden would mind, but you know what I mean.
When it comes to pasta, I like my carbs piled high with toppings. I’m talking a cream-based sauce with mushrooms, pancetta, sun-dried tomatoes, broccoli, garlic, peas, and lots and lots of cheese. The more the merrier. The dish pictured above does not follow that philosophy.
What you’re seeing there is a big and surprisingly tasty plate of Cacio e pepe, which literally translates to “cheese and pepper,” and practically covers all of the ingredients that go into making it. While my preference for fixings will probably never change, I’m learning that a minimalistic approach with few but fresh, quality ingredients can be just as satisfying.
I realize frying food sits very low on your list of priorities right now, but hear me out. These fried pasta chips are way healthier than our usual Fryday fare, and they’re so stupidly easy to make that you’d be doing yourself a disservice not to give them a try. And since I know your holiday entertaining duties are far from over, let’s just cut through the should-I-shouldn’t-I and get started. Shall we?