call me irresponsible.

Oh dear. It's been, well...six weeks since my last post here, which usually means I've either fallen off the no-cholesterol wagon, or I've been spending too much time with my other site.

Happily, it's the latter this time around, although I did have a dangerous fling with dairy this week, mostly out of necessity. A friend who came back from America with a pile of fresh corn tortillas needed help getting rid of them, so we engineered a "show up and cook" kind of thing in which I made some pretty amazing chicken mole enchiladas (I made the red chile and mole sauces at home and brought them with). They may have been the best enchiladas I've ever had...not too cheesy, not too heavy, lightly sauced, really good if I do say so myself.

And yesterday Mara needed pasta, so i tasted some of her tortelloni di noci with garlic, creme fraiche, and pecorino...which is really just a bowl of heavenly, creamy, creamy heaven. And one big huge no-no for me. My understanding of the recipe (an appetizer portion for two):

mara's tortell(i/o)ni di noci with garlic, creme fraiche, and pecorino.

12 tortelloni or 24 tortellini of your choice (she uses tortelloni di noci, filled with walnuts and pecorino)
1/2 cup creme fraiche or sour cream
1 large clove (or 2 if you can stand it) of good fresh garlic, crushed
1/2 finely grated pecorino romano

Put some pasta-boiling water on the stove and salt it lightly. While waiting for it to boil, stir together the creme fraiche, pecorino, and garlic in a saucepan (without heat). You should have something resembling creamy, garlicky heaven. When the pasta water boils, throw your pasta in and cook according to the directions on the box/bag. When cooked, strain in a colander and add to saucepan with creme fraiche mixture. That's it. Serve with more pecorino and crusty bread, and then don't aim your mouth at anyone until the next day.

Serves 2 as an appetizer.