Black-Eyed Pea Tortellini, Ham Hock Brodo and Collards

After our first restaurant, Andrew Michael Italian Kitchen, had been open for a little more than a year, says Chef Michael Hudman, we realized our style of cooking focused on marrying classic southern food with Italian techniques and philosophies. After our second New Year's Eve, we ate the New Year's Day hangover dinner of fried chicken, black-eyed peas and ravioli. That day, we kept talking about black-eyed peas and pepper vinegar-the latter a must for the peas and greens-and decided to try and reinterpret the dish for the restaurant. This pasta is the result, and it is now a standard for us because it so accurately expresses what the food at AMIK is striving to achieve.
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