It's pasta, not taffy.
This particular shape is known as caramelle precisely because of its resemblance to wrapped candy. Usually I fill caramelle with cheese, which is the traditional way.
But I'd just dug up these parsnips in the garden (they get sweeter if allowed to stay in the ground through winter), and decided to play around.
Not much to look at, I know, but molto tasty. All I added was a little nutmeg, so it's just the parsnips (roasted with xv olive oil, salt and pepper), the cheese and the nutmeg, that's it.
Since the parsnip was so flavorful I decided to take the ultra simple approach and just cook them in homemade chicken stock. Caramelle en brodo, if you will.
I know this doesn't look at all exciting, but it's a major tasty dish, perfect as a small plate before the entree, or as lunch with a salad. Unless I get a better offer, I'll be having it for lunch today.
Have a good weekend.