Bring a pot of salted water to a gentle boil. Cook the fresh tortellini for 1–2 minutes until just tender (follow package for timing). Drain and cool on a paper towel-lined tray so they are dry to the touch.

Set up a dredging station: place flour in one shallow bowl; beat the egg with 2 tbs cold water in a second bowl; in a third bowl combine breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper.

Working one at a time, lightly dust each cooled tortellini in flour, shake off excess, dip into the egg wash, then roll to coat in the breadcrumb mixture. Transfer to a plate and repeat until all tortellini are breaded. For an extra-crisp coating, press crumbs firmly and double-dip (egg then crumbs again).

Cook

Pour about 1/2–3/4 cup vegetable oil into a 10–12 inch skillet to reach ~1/4–1/2 in depth and heat over medium until oil registers 350°F (175°C) or a breadcrumb sizzles on contact. Fry tortellini in batches (4–6 at a time) for 2–3 minutes per side, turning carefully with tongs, until golden brown and crisp. Total frying time ~4–6 minutes per batch. Do not overcrowd.

Transfer fried tortellini to a paper towel-lined plate to drain. Season immediately with a pinch of salt if desired. Serve warm with 1/2 cup marinara for dipping.

Arancini (makes 2)

Prepare rice balls

If risotto is sticky and firm, divide into two equal portions. Flatten one portion in your palm, place a cube of mozzarella in the center, and shape rice around the cheese to form a tight ball about 1.75–2 inches (4–5 cm) diameter. Repeat with second portion.

Set up dredging station: place 1/4 cup flour in a shallow bowl, beat the egg in a second bowl, and mix breadcrumbs with grated Parmesan, chopped parsley, salt, and pepper in a third bowl.

Roll each rice ball first in flour, shaking off excess, then dip in beaten egg, then press into the breadcrumb mixture to coat thoroughly. For a thicker crust, double-dip the egg and breadcrumbs once more.

Cook

Heat 1/4–1/2 cup oil in a small skillet over medium heat until shimmering (about 325–350°F / 165–175°C). Add arancini and fry 2–3 minutes per side, turning to brown evenly, until golden and heated through (cheese inside should be soft/melty). If oil is shallow, carefully turn with a spoon or tongs. Alternatively, bake at 400°F (200°C) for 12–15 minutes, turning once, until golden.

Transfer arancini to paper towels to drain briefly. Serve warm with 1/4 cup marinara or tomato sauce for dipping.

Bruschetta (makes 2 pieces)

Prepare topping

In a small bowl combine the diced tomatoes, sliced basil, olive oil, balsamic vinegar, salt, and pepper. Stir gently and let sit 5–10 minutes to marry flavors.

Toast bread

Heat a grill pan or skillet over medium-high. Brush both sides of each bread slice lightly with olive oil (or brush one side and use a little butter). Toast until golden, 1–2 minutes per side, or grill until crisp with char marks. While still warm, rub one cut side of garlic half over the top of each slice to impart a mild garlic aroma.

Spoon tomato mixture evenly over the two toasted bread slices. Top with the optional shredded Parmesan or small pieces of fresh mozzarella if desired. Serve immediately so the bread stays crisp.