Tag: celiac

Gluten Free Venus de Milo Soup

Founded in 1959, the Venus de Milo is an iconic restaurant and banquet facility located in Swansea, Massachusetts.  For decades, it has been a venue for countless weddings, Christmas parties and other celebrations.  My high school prom was held there, over 50 years ago! 😲

Venus de Milo Soup is a beloved New England tradition, and its popularity has endured over the decades.  Copycat recipes abound for this easy to prepare soup.  My mother had one in her recipe box, and today it is all over the internet.

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Although it is made with common pantry ingredients, a couple of challenges came up as I started with the original recipe.  Two of the ingredients contained gluten, and I needed to find substitutions.

First, a packet of Lipton Onion Soup Mix.  Back in the day, this was a go-to ingredient for so many recipes!  When I was first diagnosed with Celiac Disease, I could not find a gluten free replacement, so I made my own mix.  Now, just a few years later how things have changed!  A quick web search turns up more than a few alternatives.  Go ahead and add one to your shopping list or do what I did.  Stir together this easy blend that contains no flour or added salt!

Next, the original soup was made with Orzo pasta.  I wanted a gluten free soup pasta that looked like orzo, but again, when I first posted this recipe, I could not find a gluten free substitute.  Now, just a few years later I was able to order this gluten free orzo from Delallo made from corn and rice flour.  I also spotted this gluten free orzo from Jovial, made with cassava flour.  Or you can try my original choice for this recipe, RightRice.  It was brand new on the shelves in 2019 and has since become a part of my gluten free pantry.

Once I had gathered my ingredients, this soup came together in about 45 minutes.  Like any soup, it is better and thicker the next day.  You will enjoy several meals from this pot of soup, and a few great memories if you have had the pleasure of dining at the Venus de Milo!

Ingredients:

———————————————-

  • 1 tbsp. olive oil
  • 1 lb. lean ground beef
  • 2 celery stalks, diced
  • salt and pepper to taste
  • 14.5 oz. canned tomatoes (whole, diced, crushed, sauce… use what you have)
  • 1 tsp. sugar
  • 16 oz. bag frozen mixed vegetables (peas, carrots, corn and green beans)
  • 12 oz. beef stock
  • 2 cups beef or chicken broth (or use water)
  • 1 cup (uncooked) gluten free orzo pasta
  • 1 ladle of reserved pasta water

Preparation:

Stir together the first 7 ingredients for the onion soup mix replacement (or use a purchased mix).

In a 4 qt. soup pot or Dutch oven, brown the meat in 1 tbsp. olive oil, breaking it up with a spatula.  Season with salt and pepper.  Continue until the meat is completely browned, then stir in the onion soup mixture.

Add the celery, tomatoes and the mixed vegetables (it’s ok to throw them in frozen).

Next add the stock and all of the broth.  This recipe is very forgiving.  You can use all broth, or all water if you wish for a total of 3-1/2 cups liquid.  Bring to a boil then reduce heat to a low simmer.  Cover and cook for 30 minutes.

Next cook the pasta in lightly salted water.  I do not recommend adding the dry pasta directly into the soup.  Here’s why.

Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess.  Don’t worry though, it’s delicious!  Just cook the pasta separately and rinse it under warm water before adding to the soup.

If the soup needs thickening, you can reserve a bit of that starchy water and add it to the pot.  Stir it up and do a final taste, adding more salt or pepper as needed.

Let it sit for 2 hours before mealtime (soup will thicken), then just warm it up before serving.

This hearty soup is a meal in itself.  Perfect for cold winter nights, serve with grated cheese and a few slices of crusty gluten free bread.

Notes: ♪♫ Soups are notorious for containing high levels of salt.  If you are a low sodium household, always start your recipes with ingredients that have no added salt.  For example, choose unsalted broth, tomatoes, and bouillon.  It’s easy to add a little sea salt in at the end to bring out the flavor.

Original post 3/04/2019                                                           Updated 2/16/2022

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Gluten Free Italian Wedding Soup

This soup takes me back more than 60 years, to my Italian grandmother’s kitchen.  As a child, she would make this for me all the time.  So many little meatballs!  I was only nine years old when she passed away, but the flavors of this soup are etched in my mind.

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Of course, those tiny meatballs are the star of the recipe.  My younger self most definitely did not appreciate the love that went into making them!  Those tender little bites are what I remember best, so for my gluten free recreation I used ground veal.  Just one taste and I knew I had made the right choice!

Note ♪ If ground veal is not available, substitute ground beef, pork, turkey, etc.

Believe it or not, there were only 2 ingredient swaps needed to make Italian Wedding Soup gluten free.  First, the breadcrumbs.  I am a big fan of Aleia’s gluten free seasoned breadcrumbs, and they were perfect in the meatballs.  Second, the soup pasta.  I was thrilled to find Gluten Free Acini de Pepe at Bella Italia Food Store this year.  It is close to the pastina shape that my grandmother would have used, and you really can’t tell that it’s gluten free!

Ingredients:

For the Meatballs
For the Soup
  • 3 medium carrots, peeled and diced
  • 4 celery stalks, trimmed and diced
  • 1 medium sweet onion, diced
  • 3 garlic cloves, minced
  • olive oil
  • 32 oz. carton gluten free chicken broth
  • 2 cups chicken or turkey stock
  • 6 oz. gluten free soup pasta
  • 6 oz. bag baby spinach
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • salt and pepper to taste
  • grated parmesan for serving

Preparation:

Combine the first 5 meatball ingredients (everything but the olive oil) in a bowl and mix well with your hands.

Use a half teaspoon to form tiny little meatballs, about 3/4″ diameter.  Roll them between your palms and set them on a plate or sheet of waxed paper.

Heat a nonstick skillet with a little olive oil and brown the meatballs for just a few minutes over medium low heat.  Don’t crowd the pan, cook the meatballs in batches if needed.

Use a slotted spoon to scoop out the meatballs and drain them on a plate lined with paper towels.

Note ♪ You can prepare the soup up to this point the night before, just refrigerate the meatballs and continue with the recipe when ready.

For the soup, add the onions, celery and carrots to a soup pot with a little olive oil.  Stir until the veggies begin to release their liquid, then add the garlic and cook one minute longer.

Add the broth, stock and seasonings.  Cover and simmer on low for 45 minutes.  Cook the pasta separately, according to package directions.

Turn off the heat.  Add the baby spinach and stir to wilt.

Return the meatballs to the pot to warm through.

Drain and rinse the pasta under warm water and add it to the soup.

I find that gluten free soup pasta can be gummy, so it is best cooked separately, drained and rinsed to remove some of that starch.

Serve with finely grated cheese, use the good stuff!

This soup was just the thing for a cold winter evening!  It would be a wonderful first course for a holiday dinner.

Friends, I hope you enjoyed this post!  I know that my grandmother would be so pleased that I made this soup in her memory.

My Grandmother Caterina and I, 1960

Be sure and check out some of my other Gluten Free Soups as well as some helpful links on where to find Gluten Free Soup Pasta.

Notes ♪♫ In some recipes for Italian Wedding Soup, the raw meatballs are dropped right into the soup.  I like the extra flavor you get from browning, and it removes some of the fat at the same time.

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Kale Soup with Linguica

When temperatures are dropping, nothing hits the spot like a bowl of hot soup.  Chase away the chills with this hearty Portuguese inspired soup that is gluten free and delicious.  Kale of course is the star of this dish, along with Linguica, red beans and Yukon gold potatoes.

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Ingredients:

  • 2 tbsp. olive oil
  • 1 sweet onion, diced
  • 2 medium carrots, peeled and diced
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 8 oz. gluten free Linguica, sliced into coins
  • 1 cup gluten free chicken stock
  • 32 oz. carton gluten free chicken broth
  • 4 small Yukon gold potatoes, diced
  • 1 tsp. thyme
  • 1 tsp. sage
  • salt and ground pepper, to taste
  • 15.5 oz. can red kidney beans, drained and rinsed
  • 1 bunch kale, center stem removed and chopped

Preparation:

First organize your ingredients.  Chop the veggies into even dice and cut sausage into coins.  Rinse the kale and remove the tough center stems.  Chop and rinse again before adding to the pot.

Heat olive oil in a stock pot, and stir in the onions, carrots and garlic.  Season with salt and pepper and cook 2 minutes.

Make a spot in the center of the pan and add the tomato paste.  Let it toast for a minute then stir it into the vegetables.

Add the Linguica, stir and cook for 5 minutes.

Add the potatoes, chicken stock, broth, sage, thyme and a few grinds of fresh ground pepper.  Simmer 20 minutes.

Drain and rinse the beans and add them to the pot.  Simmer 10 minutes, then partially puree the soup with a stick blender.  I like to see some chunks of veggies, meat and beans so I just gave it a few pulses.

Add all of the kale, it looks like a lot but it will cook down.

Stir well then cover and simmer 20 minutes longer.

This hearty soup is one of my favorites, and it is filling enough for lunch or a light dinner!

Notes ♪♫ Linguica is a lean Portuguese sausage that is milder than the Chourico typically used in Kale Soup.  Use either one, or a combination.  In this recipe I used Gaspar’s Linguica.  When shopping for prepared meats, chicken broth and stock, always check labels for gluten containing ingredients.

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Gluten Free Turkey Mushroom Soup

I always make this soup after the rush of the holidays is over and we settle into winter.  The base is a delicious stock that I make every year with the remnants of the Thanksgiving turkey.  This rich, golden goodness adds great depth of flavor to soups and stews.  Check out this link to see how easy it is to make your own delicious, gluten free stock.

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Ingredients:

  • 2 cups homemade turkey stock
  • 6 cups turkey or chicken broth, homemade or store bought
  • 1 medium sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tbsp. olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • salt and fresh ground pepper
  • pinch of saffron threads
  • 1 pkg. cremini or white button mushrooms, sliced
  • 2 cups leftover diced turkey or chicken, reserved from another meal
  • 1 cup uncooked wild rice blend

 Preparation:

Like many soups, this one begins with a Mirepoix, a combination of onion, celery and carrots.

Place a 4-quart stock pot over medium heat with 1 tbsp. olive oil.  Add the carrots, onion and celery and cook for several minutes, stirring occasionally.  Season with salt and pepper.  Add the garlic, stir and cook 1 minute.

Add the stock, broth, herbs and seasonings.  Bring to a boil and then simmer, covered on low heat for 1 hour.

While the soup simmers, cook the rice according to package directions.

Slice the mushrooms and sauté in the remaining tbsp. olive oil.  Add to the pot during the last 15 minutes of cooking.

Turn the heat down to low.  Add the cooked rice to the pot, along with the reserved turkey or chicken.

Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).

Everyone loves this soup, and it is now a winter tradition.  So, the next time you roast a turkey, be sure to save the bones for stock and put aside some leftover meat for this rich hearty soup!

Notes ♪♫ Is there a difference between stock and broth?  Yes, there is!  A broth is made with meat and/or vegetables simmered together.  A stock on the other hand always begins with the bones, usually roasted first and then simmered low and slow until every bit of goodness is extracted.  Broth is a clear liquid, while stock has a thick, gelatinous consistency.  Learn more here.

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Gluten Free Thanksgiving Casserole

Imagine your Thanksgiving dinner, layered and baked lasagna style.  The stuffing, the turkey, the potatoes and the gravy.  I even snuck in a few green beans, in a nod to the green bean casserole!

You can make each layer from scratch for a casual take on the traditional Thanksgiving meal or throw it together the next day with your Thanksgiving leftovers!

Inspired by the “Thanksgiving in a Bucket” craze from years ago, this layered casserole takes the idea to a whole new level and makes an impressive presentation.  Oh, and it’s completely gluten free!

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What you will need:

The Turkey:

3 cups leftover turkey (light or dark meat)

OR make a batch of my Gluten Free Turkey Gravy.  You will have both the turkey meat and the gravy for serving!

The Stuffing:

Use leftover stuffing

OR make a batch of my Gluten Free Cornbread Stuffing

OR make a batch of Gluten Free stuffing using packaged bread cubes!

The Sweet Potato:

  • 1 large, sweet potato, peeled and baked (or boiled) until soft
  • 2 tbsp. butter
  • 2 tbsp. brown sugar
  • pinch of salt

 

The White Potato:

  • 1 large baking potato, peeled and baked (or boiled) until soft
  • 2 tbsp. butter
  • 1/4 cup milk or half n half
  • pinch of salt

The Gravy:

Make this Fast and Easy Gluten Free Gravy in minutes

OR did you make my Gluten Free Turkey Gravy?

Finishes and Garnish

 Put it All Together!

Assembly is a snap.  Coat a casserole dish with cooking spray.  Spread the stuffing evenly over the bottom of the dish.

Layer the turkey over the stuffing.

Top the turkey with a layer of potato, alternating bands of white and sweet.

Finish it off with a border of green beans!

Spoon cream of mushroom soup over the white potato.

Cover with foil and bake at 350◦ for 35 minutes.  Remove the foil and bake 15 minutes more.  Garnish with fresh rosemary and serve with the Roast Turkey Gravy.

This comfort meal has become a tradition at our house, I make it from scratch in early November to get in the holiday mood.  Then I make it again with our leftovers on Thanksgiving weekend.

Start a new tradition at your house with this family friendly comfort meal.

Happy Thanksgiving!

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Gluten Free Pappardelle Pasta

Making pasta from scratch is a labor of love, and something I haven’t done in a very long time.  In fact, since my Celiac diagnosis in 2017, I have primarily used box pasta in my recipes.  Not that that’s a bad thing, as we have so many great options today.  But fresh pasta is such a treat!

So, this past weekend, it felt really good to get out the KitchenAid and make these beautiful Pappardelle noodles.  If you are gluten free and missing fresh pasta, this recipe is one you must have in your collection!

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Although you can make pasta entirely by hand, there are some helpful tools you can buy to make the job easier.  Here are a few that I used in this recipe.

It takes minutes to make dough in a stand mixer, and I used the pasta roller attachment to create sheets of pasta.

As KitchenAid has yet to make a cutter attachment for Pappardelle, I used a pastry cutter.  It can be adjusted to cut pasta sheets into perfectly even strips, especially helpful if you want to make a wider noodle like Pappardelle.

I used a pasta drying rack to hang my noodles.  This rack has been in my kitchen for many years BC (before Celiac).  So, I covered the wooden arms with plastic wrap to prevent any gluten contamination.  Looks like I will be ordering a new rack, or two!

I made a small batch of just 2 servings for this post.  Dinner was so delicious, next time I will make more!  The recipe can be scaled, to make a dinner for two or a family size platter.  I give you the measurements below for 2, 4, 6 and 8 servings.

Ingredients:

  • gluten free flour blend (I used, and recommend Better Batter)
  • olive oil
  • salt
  • eggs
  • egg yolks

*SHOP BETTER BATTER AND USE MY PROMO CODE MGFC30 FOR 30% OFF YOUR NON-SALE PURCHASE!

INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Better Batter Flour 70 G 140 G 210 G 280 G
Olive oil 3/4 tsp. 1-1/2 tsp. 2-1/4 tsp. 3 tsp.
Salt 1/8 tsp. 1/4 tsp. 3/8 tsp. 1/2 tsp.
Egg 1 large 2 large 3 large 4 large
Egg Yolk 1 2 3 4

Preparation:

Egg yolks give the pasta a silky rich texture and beautiful color.  Begin by separating the eggs.  Reserve the whites for another use.

Combine all of the dough ingredients in the bowl of a stand mixer with the paddle attachment.  Weigh the flour, accuracy is important!  I used (and recommend) Better Batter Original Gluten Free Flour to make the pasta dough.  Results may differ if you use another brand, or you may need to adjust the measurements.

Pat the dough into a ball and sprinkle with flour.  Wrap in plastic wrap and let it rest for 15 minutes.

Divide the dough into sections.  For this 2 serving batch, I divided the dough into 4 pieces (adjust if you are making more).  Then take one section at a time and press into a disc.

Use a rolling pin or a pasta roller to roll each disc into a long thin sheet.  If using a pasta roller, remember that gluten free dough is more delicate and prone to tearing than wheat dough, so you will not be able to roll it as thin.  Sprinkle the dough with extra flour as you pass it through the roller to help avoid sticking and breakage.  I was able to roll mine out to the 3rd setting.

Lay the pasta sheets on lightly floured wax paper.  Use a knife or pizza wheel to cut the sheets into 3/4″ ribbons.  I used a pastry cutter to create perfectly even strips.

Separate the noodles and hang to dry for up to one hour.  They are best enjoyed immediately, but you can refrigerate if you are not ready to cook.

IMPORTANT:  Always follow food safety guidelines.  Egg pasta should be refrigerated within one hour and frozen if you need to store it for more than one day.

I always make my sauce first, so it’s ready when I finish making the pasta.

When it’s GO time, fill a large pot with water, salt generously and bring to a rolling boil.  Add the pappardelle with just a drop of olive oil, stir well and cover so that the water returns quickly to a full boil.  Cook for about 3 minutes, pasta will float to the top when it’s done.  Remember fresh pasta cooks quickly, be careful not to overcook!

Use a spider strainer to gently remove and drain the pappardelle and arrange on a serving dish.

Toss with sauce, and grated cheese.

Notes ♪♫ Pappardelle pairs perfectly with rich, meaty sauces like Bolognese Sauce.  Learn how to make a Traditional Bolognese Sauce in this post!

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Traditional Bolognese Sauce

When people say food is love, this is what they are talking about.  A big pot of Bolognese Sauce, simmered all day on the stove!  Pasta Bolognese is served in fine Italian restaurants everywhere, but you don’t have to go out to dinner to enjoy this traditional Italian favorite.  Read on and learn how you can make it right at home!

Patience is the key to this recipe!  A real Bolognese is not a quick meat sauce that you throw together in a hurry.  In fact, you will invest an entire afternoon.  But what a meal!  Special enough for guests or a romantic dinner for two.  Here are the step by step, easy to follow instructions.  Take your time and don’t rush the process!

Notice I didn’t title this post “Gluten Free” Bolognese Sauce?  That’s because it was always gluten free, there is nothing to change except the pasta you serve it with!

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6 Servings

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1/2 onion minced, about 1 cup
  • 1 carrot minced, 1/2 cup
  • 2 celery stalks minced, 1/2 cup
  • 2 large garlic cloves minced, 2 tbsp.
  • 3 oz. pancetta, minced*
  • fresh ground pepper
  • 1/2 lb. ground veal
  • 1/2 lb. ground beef (90% lean)
  • 2 tbsp. tomato paste*
  • 1/2 cup red wine
  • 1 cup 1% milk (or whole milk, or cream)
  • 14.5 oz. can whole tomatoes in juices (or tomato sauce)*
  • 1/2 cup gluten free lower sodium broth (beef or chicken)*
  • fresh parsley for garnish
  • grated parmesan cheese, for serving

*Always check labels when purchasing stock, canned tomatoes and prepared meats.

Preparation:

To begin, you will make a “Soffritto”, a mixture of equal parts onion, celery and carrot processed to a fine mince.  This is the base for so many Italian dishes!  Add the veggies to an electric chopper and process.  Measures are approximate, but you should end up with about 2 cups total of minced veggies, including the garlic.

Heat the oil and butter in a heavy saucepan or Dutch oven on medium low heat.  Add the vegetables and sauté for 5 minutes, stirring frequently.  Season generously with salt and pepper.

Chop the pancetta into fine dice or pulse a few times in the processor.

Add it to the pot and continue cooking slowly for 10 more minutes.

Divide the ground beef and veal into 4 pieces and gradually add the meat to the pan, stirring and breaking it up with a spatula after each addition.

Allow some of the liquid to evaporate before adding more meat, you want it to brown, not steam.  Add more salt and pepper to taste.

After about 20 minutes the meat should be well browned and starting to caramelize on the bottom of the pan.  Clear a spot in the middle of the pan and add the tomato paste.  Cook for 2 minutes, then stir the tomato paste into the meat.

Add the red wine, and use a spatula to loosen up any browned bits on the bottom of the pan and stir them into the sauce.

Simmer 3 minutes to allow some of the wine to cook off, then add the milk (or cream), tomatoes and stock.

Cover the pot, but leave the lid slightly ajar so that the sauce thickens as it cooks.  Keep it on the lowest simmer for 3-4 hours, stirring occasionally.

Curious about this gadget?  It’s a heat diffuser, perfect for maintaining a long, slow simmer without burning.  I use it for all my soups, sauces and gravies.  It is a must have for this recipe!

Look at this thick, hearty sauce!  Can you imagine the aromas filling your kitchen?

Now just cook up a batch of your favorite gluten free pasta and ladle with Bolognese sauce.  Top it off with grated cheese and garnish with Italian parsley.

Notes: ♪♫  I see you eyeing that pasta!  It’s Pappardelle, a wide ribbon shaped egg noodle that is classically paired with Bolognese sauce.  It is  homemade and yes, it is gluten free!  Learn how to make it in this post, your family will love you. ♥  

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Gluten Free Apple Oat Bran Waffles

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

I’m always looking for ways to add more fiber to my meals.  If you are on a gluten free diet, you know that many processed foods are sadly lacking in fiber, not to mention nutritional value.

This week I have been experimenting with my waffle recipe, to see if I could incorporate more fruits and fiber into breakfast.  These hearty, dense waffles will stick to your ribs and start your morning off right!

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Yield: 8 Waffles

Ingredients:

Preparation:

Whisk together the dry ingredients, flour through brown sugar.

Peel and core the apple and process it to a fine mince in an electric chopper.

In a separate bowl, combine the minced apples with the other wet ingredients, through vanilla.

Whisk in the milk, then stir the dry ingredients into the wet.  Let the batter hydrate while you preheat the waffle iron to 350º.

Coat both sides of the waffle iron with cooking spray and add half the batter.  Use a spatula to spread it into the corners.

Gluten free waffles always take a bit longer to cook, and because this is an extra dense batter it will need even more time.  Allow a full six minutes, or a bit longer if you like them crispy.

If not serving immediately you can cool them on a rack and freeze.  This is what I do, and they are great toasted.

Serving suggestion:  Try topping these waffles with sautéed apples and a sprinkle of candied walnuts.  The flavors are perfect together.  Always use real maple syrup!

Notes ♪♫  Bobs Red Mill sells both regular and gluten free oat bran.  For those with Celiac, be sure to order the Gluten Free Oat Bran.  Or, for extra peace of mind, check out Montana Gluten Free Oat Bran, made with purity protocol oats.  If you are one of the few who cannot have oats at all, try substituting ground flax seeds.  You can pop them in a coffee grinder to make flax meal.

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Gluten Free Shrimp, Fennel and Farfalle

This skillet dinner has all the requirements of an easy weeknight meal.  With just a little prep, a few pantry ingredients and only 2 pans to clean, what’s not to love?

Have you tried fennel?  It’s a common ingredient in many Italian dishes, both in raw and cooked form.  Raw fennel has a pronounced flavor that becomes milder when cooked.

I used a small amount of fennel as an accent flavor in this dish, but you can adjust to your taste.  It is the perfect complement to the shrimp, garlic and tomatoes!

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Ingredients:

Preparation:

Before you get started, toast the pignoli in a dry skillet until lightly browned and fragrant.  Set aside for garnish.  Heat a pot of salted water for the pasta.

If your shrimp are frozen, rinse them under cool water to thaw.  Peel and devein the shrimp, pat dry and toss with 1 tbsp. white rice flour.

Mince the garlic and chop the fennel into 1/2″ dice.  Heat 2 tbsp. olive oil in a large nonstick skillet.

Add the diced fennel and cook for one minute, then add the garlic and cook for 30 seconds.  Stir in the diced tomatoes, peas, wine and seasoning.  Simmer for 10 minutes to reduce the liquid.

Cook the pasta for 2 minutes less than the package directions.  Add the shrimp to the skillet and cook for a few minutes more, just until the shrimp turn pink.  You can add a small amount of the pasta water if needed.

Drain the pasta, add to the skillet and toss well.

Transfer to a serving platter and finish with a drizzle of olive oil.  Garnish with fresh parsley and toasted pignoli.

Notes ♪♫  When you have a well stocked pantry you can always pull a meal together in a hurry.  I always have frozen shrimp, bags of frozen peas and canned tomatoes on hand.  I am Italian, so you know I have a six month supply of gluten free pasta!  Parsley and garlic are also pantry staples, so I really just had to buy the fennel to make this dish.  I hope you will try the recipe!

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Spinach and Ricotta Beef Rolls

I’m a little obsessed with bundled meat recipes!  I love making Bracciole, a family favorite that takes me back to my mother’s kitchen.  A few weeks ago I made these Italian Skirt Steak Rolls and wow, they were a hit!  For today’s entrée, thin slices of beef are rolled and stuffed with a spinach ricotta filling.  The rolls are then wrapped in prosciutto and baked.  The meat was so tender, this meal would be a wonderful choice for date night or a small dinner party.

Ingredients:

  • 5 oz. bag baby spinach
  • 1 clove of garlic
  • 2 tbsp. olive oil
  • 1 cup ricotta cheese
  • 1/2 lb. prosciutto, thin sliced
  • 1 lb. top round cut into 1/4″ thin slices.
  • 1 tbsp. honey
  • fresh ground pepper to taste

Preparation:

Heat olive oil in a nonstick skillet with a lid.  Cut the garlic clove in half and add to the oil, cut side down.  Cook for 2 minutes over low heat to infuse the oil with garlic flavor.

Add all of the spinach to the skillet.  It looks like a lot but it will cook down.  Cover and cook for 10 minutes total, stirring after 5 minutes.

What did I tell you? 😉

Cool the spinach slightly then stir it into the ricotta (discard the garlic).  Season with fresh ground pepper.

Cover your work surface with wax paper or plastic wrap.  Lay out the beef slices and spread the spinach ricotta mixture over each one.

Starting at the short end, roll the slices up into a bundle.

Next wrap up each meat bundle in 1-2 slices of prosciutto.

Place the bundles in a baking dish coated with cooking spray.

Preheat the oven to 400º.

Bake the meat rolls for 30 minutes, or to when the internal temperature reaches 145º for medium.  Check the internal temperature with a thermometer.

Brush the tops with honey during the last 5 minutes of baking.  Cover and cool slightly before slicing.

Of course, you can just dig right in 🙂

But if you can wait for the bundles to set for 10 minutes you will really see the beautiful spirals of meat when you slice it.  Leftovers were even better the next day!

Notes ♪♫  I hope you loved this recipe as much as we did!  Check out some of my other bundled meat recipes, not only for beef, but chicken and fish too!  Bracciole, Italian Skirt Steak Rolls, Chicken Cordon Bleu, Crab Stuffed Sole.

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