![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWduQInsyVtpyytWVgDTR-dGWOyn-g8EHvPr2pQoJZ7ZMKSNzfWlbFq7MRU48uTtH8MwyFWqMBlxiTvDDMoZLqvUgbmCBOy-9S1D0H-xYz0xx_iYwPnXQJZA9OyW8AjC7ugnfIuyal3t8/s400/IMG_0522.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHRGWX7IfqsM3jQ6Hg1Els4jSJn8LQFLZ3TPQs43q5elzhBOypz8NFf6KJ9pfqfL9YznJCFnEJNCAG1JqwvIUWPQcTb1mJbdPi9gDsvo7mAXudWhSnXMXK7FBAMtMicZ88LCorVOxQDw/s400/IMG_0468.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoMnRXKv6x9iX_t1fwPO3zVxW8YgEOrQfUfUOKuZDlE8WcJadyJ5XqSQpj4xavZkg0oc4HGdrQbVtwzPCzT6orPFGaduOAFMu_Ywb0OHIaWVT6qIhNh_n5v0aCG_dL9KF5NIgPv-AOKE/s400/IMG_0482.JPG)
First step was to roast them. Then, after they cooled, into the Cuisinart.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnZcYrNJ4D5oZBlTKtZyOpYgbymO_oFkkaH_I-jJYgFYrGHR5WIYUaJmTxVqtUwkV6XFKqn9bwY6i0Kh1sahlEuMEndZY3V2c6UEOKCmojqAUIE2dYBF92He5E-h1fifCv6obse-0pZs/s400/IMG_0491.JPG)
I'd picked up some baked ricotta at Micucci, for no particular reason, and decided that might work.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrU_bg2LSx7SW0WdjOyYocK2Q5fqoGBupH8hLHJ7ZiGGm6FkKonlDMxJnntgs6iECh_BtBcfzg_MBduujjJCZ3oUklBQJEfKMlOIZXhPT9T3JBk9slfXv4zz6nCzVcQVLCN1nVpHSKgs/s400/IMG_0497.JPG)
Crumbled maybe a quarter pound of the ricotta over the parsnips.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRu0BE6DOAvYHbx9px_BFycdSWLhYxBUjNJbQf84oVKUdETbtaYmJ3EvkoGrl2dTnf11wa41QwI78x2kxUSqnI9cfTQxa4k58D-O5CMKsbsGkNZUJnIDHy0pasyvJ9cLnnQ4LBUhPHi60/s400/IMG_0501.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILuN6YUa3e9r22jcQn6lALAqLPwrXbMuc7oq0Kl_mGAJu4ZoGBXg6fw6f9h_NMyWfJJKMgh1v1W9TZ0TcJt4O9V1Bov2lEiOpPnbRf-cYd9WIU2tsb1Um-AL2tsthjf5TxlhOV1KUQoY/s400/IMG_0510.JPG)
The dough gets rolled on the thin side because this is a delicate type of stuffed pasta.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZWQbxBU5GLeS_UdcLFVDvFiVoKDwG7CdYafqG_04q3mPFyEQ6AwGkMbMdROGJ4hC7rKcnxtzexk5pfphvUPVAv6ixclZEKo8UL2D8CzzFcv2xNszaxEBBK_Dw3nCGibNTfW94ZD4ZcU/s400/IMG_0517.JPG)
And the filling and forming goes like so. All it takes is a roll and a light wrap on either end.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77p649GTAWnkG6mHj_236S_KyddXTnQqkZhT2JRlVLuSnNoA3JxTTu1wdjX-R9bbHjzxXjDf8BWofXl5oTA8MMy3eZdDGKAON_mGUjuQtptY4oMhk23mMzPPNOq_VpXTBa6mDt5XpBmM/s400/IMG_0529.JPG)
The pasta landscape.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQlcXy8oQECjX8MRd3ceYtEwgO1_PqLahFcTEEJSKBDFU9tZcd2Z34x10pOsuzt6LXD1yBTEuLm1nBzjMY9jG5MiTrSZjW6hnlFWKxH5hiJ68FGHLq5OXljAtDAi6fXxv3B25QXELIKo/s400/IMG_0553.JPG)
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.
1 comment:
Looks fantastic - I love interesting pasta shapes, and the stuffing sounds perfect! Great photographs as well.
Post a Comment