Comfort Food in Hard Times

Siena Geren 

The Charter Features 


In these days of social distancing, on-line learning, and nothing being normal, the simple distraction of back to basics time in the kitchen preparing a delicious meal can be a step in the direction of sanity.  This week The Charter will be starting a weekly column of recipes with the goal of providing our readers with just such a break. In these hard times learning to cook some new favorite dishes and sharing some quality time around the dinner table will help us make it through this. 

May these recipes bring smiles to your table and something to be proud of when you are done.  

Tortellini Broccoli

This dish is a rich pasta plate. It’s quick and easy to put on your table. 

Tortellini Broccoli

Ingredients – Serves 4 (30-45 minutes) 

  • Generous 1 lb broccoli
  • Salt
  • 9 oz tortellini 
  • 2 tbsp butter
  • 1 tbsp flour 
  • 1 cup whipping cream
  • 1 pinch sugar
  •  3 tbsp slivered almonds 
  1.  Wash, clean and divide broccoli into individual florets. Dice the stem.
Divide broccoli
  1. Add broccoli to boiling salted water and cook for 8–10 minutes. Pour into sieve and reserve boiling juices, leaving the vegetable to drain thoroughly. 
Add salt
Add broccoli
  1. Cook the tortellini as per packet instructions and allow to drain thoroughly.
Add the tortellini
  1. Heat butter, add in the flour once melted, whisk together. Poor in 1/2 cup of reserved broccoli liquid and whipping cream. Whisk the sauce to a smooth and creamy, then leave to simmer gently for 5 minutes. Season to taste with salt and one pinch of sugar. 
Heat butter
Add flour
Whisk together
Leave to simmer
  1. Add broccoli and tortellini and heat the sauce.  Arrange tortellini on dishes and serve with a sprinkle of slivered almonds. 
Add broccoli
Add cooked tortellini
The book with the recipe

Set and…



Kids. NGV, 2007. ISBN 078-3-625-11473-4