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?
Buon Appetito!
Fusilli al Ferretto with Turkey, Feta and Fresh Spinach Meatballs
Ingredients:
- 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
Directions:
- 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
Oh my ! It looks delicious…..you have me craving some😊
Delicious! Safe and happy travels.
i wish lazzaroli’s were up my street…..enjoy your travels!!!
Beautiful!
Reblogged this on SurreyKitchen and commented:
Another stunning recipe from http://www.foodonfifth.com. Don’t miss out on this fabulous food blog. Emma xx
Looks delicious!
Enjoy your trip. Don’t miss Florence, and get to Capri if you can. We just got back from Lisbon and Sevilla, and had a fabulous time.
Had a wonderful, wonderful time…driving around in Europe is such fun and so interesting. I have done it before a few times and each time just gets better.
This is like my dream meal! Looks sooooo good! Now I wish I was having fresh pasta for lunch today 🙂
Make it and let me know how you like…it is pretty dreamy for us pasta lovers.
This looks so delicious! Thanks for sharing 🙂 Enjoy your trip!
My pleasure and thanks for your nice comment.
If I ever get to Nashville again I am going straight to Lazaroli’s! This dish is so enticing and even if I am reading it on a fine morning in Maine, I want a bowl for breakfast! My bag can be quickly repacked to leave for Italy!!! My middle son just returned from studying abroad in Florence and I didn’t manage a visit….said it was the best food of his life. ENJOY, Teresa!
Oh yes your son is absolutely right! I would have loved to have had you along as we would no doubt have had lots of fun and laughs and food talk. Thanks so much and although travel is great it is always good to back in the “nest”.
So many good flavors going on in this dish. Enjoy your trip…I know you will have a great time.
Karen, I have missed all my blogging friends, you included of course, but had back to back photo shoots upon returning from my really wonderful trip. Hopefully I will be making a few travel inspired dishes soon. Hope you are well.
Looks delicious! Enjoy the trip, Italy is fabulous.
Italy is just one of my favorite places to visit and Venice is very ooh la la of course. Had a great time. Thanks.
Yum! This looks amazing… especially those meatballs in the sauce! Have an amazing trip… The food is to die for 🙂
The meatballs really are just delicious and in the sauce are pretty perfect. Thanks so much for stopping by.
Fabulous! I want to go to Nashville just to buy that pasta!
Go to his site to see all the wonders he has. It is just the best little jewel of a shop.
Lazzaroli’s has the best—what gorgeous twists. I know that you are having a fabulous adventure in Europe, gleaning all kinds of inspiration. We all look forward to those posts. Be safe! xoxN
I am still coming down from my trip “high” and went right back to photo shoot after photo shoot but I will do a little sharing soon…look for some goulash from Hungary and a bit of pasta Vongole from Venice!
Greetings! I want to say that your blog is incredible and that I really enjoy reading your work. Please continue on your epic blogging adventure!
No doubt I shall and thanks much.
Wow, this is making my mouth water! It looks so delicious!
Zaza, I so appreciate you nice comment and thanks for coming by for a visit.
LOVE the combination of ingredients. Adds such complexity to a classic dish. Great recipe here!
This is one very simple and tasty pasta dish that takes no time at all. Thank you for stopping by.
That looks fantastic!! well done 🙂 if you want, come and visit my site http://www.backstubenpoesie.wordpress.com