These recipes can be served separately but are perfect together. They take some time, so if going for the gamut, open a bottle of wine or a liter of beer and plan to enjoy your evening.

Olive oil

1 bunch broccolini, cut into 1-2’ pieces

7 garlic cloves, divided

Juice of ½ a lemon

1c ricotta

1t mustard

1/2c hard, salty cheese (can be a crumbly cheese like myzithra or farmer’s cheese or a parmesan/aged jack)

3 eggs

2c flour

1c dried cannellini beans

1 shallot, minced

1T anchovies, minced

Red pepper flakes to taste

1 can of tomatoes or 28oz of fresh tomatoes chopped fine

1/2c white wine

2 chicken breasts, skin on

1 small onion, sliced

1 ½ T tomato paste

1 3-inch sprig rosemary, leaves chopped fine

1T capers

1T each basil and parsley, chopped

In a skillet, combine 1/3 of the broccollini and 4 slivered cloves of garlic with olive oil over medium high heat. Cook for about 5 minutes, add 2T of water, turn down to medium and cook 5 more minutes.  Add lemon juice and continue cooking until soft.  Remove from heat to cool.

Prepare pasta by combining eggs and flour. Knead for 12 minutes, cover and let sit for 30 minutes.

While the pasta is resting, add the broccoli mixture to a food processor and pulse until chopped fine.  Add ricotta and mustard and combine until smooth.  Add cheese and pulse until combined.

Combine beans with 3 cups of water in a saucepan.  Bring to a boil and reduce down to a simmer.

Divide dough into 4 parts and roll out in a pasta machine to #7 thickness.  Dollop 1t of filling down the center of the strip of dough 1 ½ inches apart. Working one strip at a time, moisten the dough around the filling with fingers dipped in water. Cut between each ball into squares. Fold the squares in half, cutting off any dry or excess dough. Pinch the edges and pull the sides down to each other on the bottom and seal. You should have a relatively round, dimpled nugget of dough.

In a saucepan, combine oil, anchovies, minced shallot, dash of pepper flakes and remaining 3 cloves of garlic, grated. Cook until soft.  Add tomatoes and wine. Cover and simmer on low.

Bring a large wide pot of water to the boil.

In the old broccoli skillet, warm oil over medium high.  Add chicken breasts skin side down.  Cook 10 minutes. Turn over and cook 5 minutes more.  Remove the chicken from the heat. Add sliced onion to the pan and cook 3 minutes.  Add tomato paste and cook 4 more minutes.  Add beans and their water.(If you followed these steps in real time the beans should have cooked for approximately 1 hour by now.) Add rosemary and nestle the chicken back in, skin side down and cover.  Cook 10 minutes.  Turn over and cook 10 more minutes on low.

Add the remaining broccoli to the pasta sauce and simmer for 5 minutes.

Add tortelloni to the boiling water and cook 5 minutes. Resist the temptation to scoop them out once they float, the pasta folded over itself needs to cook through Add to the pasta sauce with the chopped herbs and capers and let sit on low/no heat for 5 minutes. To serve, scoop beans onto a plate.  Top with the chicken and scoop tortelloni on the side.

Cooking time: 2 1/2 hours

Serves: 2 poultry eaters and 1 vegetarian