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Tia and David's Deep Fried Tortellini

"My sister makes this delicious appetizer for many of our parties and family get togethers. They may be made ahead of time and warmed up on a pizza tray just before serving. Serve with tomato sauce for dipping."

By allrecipes · From Open Recipes · 7 ingredients
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Tia and David's Deep Fried Tortellini

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,118 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Tia and David's Deep Fried Tortellini

6 servings
Prep15 min
Cook10 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Cheese + breadtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + eggtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together22,584 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Cheese + peppertop 9% of all pairs
    Aroma overlapstrong
    Mentioned together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Bread + peppertop 9% of all pairs
    Aroma overlapstrong
    Mentioned together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (cheese, bread, pepper, egg):

  1. Parsleythe original
  2. Nutmegabout as good a flavor fit

Fit is the average pairing score against cheese, bread, pepper, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).