This will be short and savory as I am soon to embark on a trip…to various European countries…Italy among them. Which led to thoughts of food and pasta and sauces and the wonders that await my palate.I will leave you with a very good recipe that is easy to make, not much cooking time needed and if you close your eyes while eating you might get into an Italian state of mind right along with me.
I have often mentioned the little Italian grocery store and pasta shop on my street, Lazzaroli’s, right here in Nashville on 5th Avenue North. It will get anyone in an Italian food state of mind for sure. I picked up this bag of Fusilli Al Ferretto, translated to mean “wrapped on a needle”, for my recipe. Fresh pasta is made everyday by Tom Lazzaro who is a master of all he touches. Cheeses, dried and fresh pastas, homemade ricotta, sauces, balsamic vinegars to die for, breads, homemade sauces abound. It is a little shop with all things edible and Italian.
So beautiful. Wonderfully twisted and hollow to hold the sauce.
Simple to make turkey meatballs with feta and fresh spinach.
A carton of homemade tomato sauce from Lazzaroli’s added to the pan.
Pasta added and tossed. A grating of Parmesan Reggiano and crusty bread.
Close your eyes…take a bite….you are in your own little Italy…right?
Fusilli al Ferretto with Turkey, Feta and Fresh Spinach Meatballs
- 1 lb ground turkey
- 2 cups chopped fresh spinach leaves
- 1/2 cup crumbled feta
- 1 teaspoon dried Italian Herbs
- Freshly ground black pepper
- 1 lb. Fusilli al Ferretto pasta or other tube pasta
- 2 cups Marinara sauce – homemade preferred
- Parmesan Reggiano grated
- a bottle of your favorite Italian Red Wine to drink along with your meal
- Mix together the ground turkey, chopped spinach, feta cheese crumbles, Italian Herb mixture and freshly ground black pepper. Blend well. Form the mixture into meatballs. Chill for 20 minutes on a baking sheet before cooking.
- Bring a large pot of salted water to a boil.
- Meanwhile saute meatballs in olive oil over medium high heat until lightly browned and cooked inside.
- Add marinara sauce to the pan and turn heat to simmer.
- When water comes to a boil add the pasta and cook according to the package directions or until al dente. Reserve one cup of the pasta water and drain pasta.
- Add pasta to the pan with the meatballs and sauce and toss. If you like a more wet sauce add a bit of the pasta water.
- Serve pasta with a dusting of grated Parmesan, some warm crusty bread and a bottle of Italian red.
Teresa Blackburn teresablackburnfoodstying.com