It’s darn cold around here, these days, so I thought that a nice, hearty lasagna would be just the thing to warm me up. Any excuse to fire up the oven, you know? But lasagna can be a lot of work… so I decided to make some stuffed manicotti instead (doesn’t it actually LOOK just like lasagna?).
Typically, Italian Wedding Soup is made up of chicken stock, tiny meatballs, even tinier pasta (pastina) and escarole. It’s fantastic, but like many traditional recipes, could use a little lightening up by reducing fat and adding more veggies. I’ve also amped up the flavor by using my complex “Viva Italia!” seasoning blend, both inside the meatballs and in the broth at serving time.
So, I’ve swapped out the pasta for cannelloni beans, which provide the same weight and starchiness as the pasta, but add protein. The typical beef meatball is transformed with low-fat turkey breast, and I’ve added carrot and fennel bulb to the usual garlic and onion in the meatballs.
Overall, you still get the same warm, wedding-ish feeling from this soup, but now you can feel better about eating it! Who wants to hear the recipe? I DO! Read the rest of this entry
“Campanelle” is an Italian word that means little flowers or little bells. It’s also the name of one of my favorite Barilla pasta shapes, ever! Anything that you add to them gets trapped in the folds, so that every bite yields a burst of flavor.
With summertime cooking, I wanted to make a really fresh, easy pasta salad for my two Farmers Markets that I’m doing this season — every Wednesday at The Nutrition Center in Great Barrington, and the 1st and 3rd Saturday right here in Hillsdale.
Sea salt is such a hot topic these days, with its gorgeous colors, health benefits over table salt, and unquestionable “foodie” appeal. I am continually adding to the salts that I carry, but here is the present line-up of deliciousness: