Some people who are not Italian natives have difficulty consuming pasta every day.  For example, Enzo could consume enough pasta to feed a small town but I just can't do it.  So while preparing a dinner for our Italian neighbours here in Paradise, I came up with a cunning plan:

First:  Give them pasta or they will never forgive you or visit your dinner table again, let alone invite you to theirs.

Second: Then you can feed them whatever you like!

That was the plan.  Luckily for me, the soup came out so well that it seemed perfectly OK to feed them Chinese, Thai and Indian for the rest of the meal (with a lovely chocolate mousse for dessert).

So without further ado, let me share with you the secret of the Champagne, Chicken & Tortellini Soup - and yes she really was as delicious as she looked.  This was the first time that I'd used my French terrine too!

Ingredients: 2 tablespoons of fat and 'fond' from cooking chicken  (yes folks, if there is some left over after making your gravy, pop it in a pot and keep for occasions just like these) 2/3rds bottle of Champagne or any other sparkly as long as it's dry 50 grams (2 oz) salted butter 1.5 - 2 litres (6 - 8 cups) water 1 chicken stock salt to season 2 tablespoons cream 400 grams (12 oz) Parma ham and Parmesan cheese tortellini 2 tablespoons fresh parsley, finely chopped Black truffle pepper

	Black truffle pepper started out as a shriveled black truffle that Enzo had been given wrapped in kitchen paper, and which we forgot about.  It had dried to the size of a nutmeg so I got my handy nutmeg grater and grated the dried offering into what looked to me like pepper. "Voila!' Black truffle pepper was born and if anyone bottles it, let me know because I think I invented it!

1. Add the chicken fat and fond to a large saucepan with the Champagne
2. Bring everything to a boil then reduce the heat and allow everything to simmer until the liquid has reduced by 2/3rds.  I know this seems a lot, but it will enrich the flavour of your stock if you are patient.
3. Add the butter, water and cream and bring everything back to a boil
4. Check the seasoning before adding the tortellini.  On my packets of tortellini it asked for 4 minutes of cooking time.
5. Add the tortellini and cook until al-dente
6. Pour into your serving dish and top with the fresh parsley and truffle pepper
7. Serve with extra grated Parmesan cheese or Pecorino and some fresh, crusty bread