Pasta - Pork.
Tomato - Courtesy of acobox.com
Well, Dale survived the week of tomatoes, garlic, and a bit of spice. It’s not always easy living with someone that has stomach issues (Barrett’s Esophagus) but we survive. As time goes on, we’ve learned how to modify recipes to meet the his current needs as well as when we need to eat a toned down meal.
The Pork in Paprika sauce was wonderful. To be describe it, I would have to say it’s a combination of a goulash-style recipe with a hint of sausage with peppers and onions…with the sausage being substituted with pork. We had this meal with a side of mashed cauliflower with a reduced-fat herbed boursin. Very tasty!
The Fresh Manicotti was even better. I have to say, this is the first time I’ve made crespelle and they turned out wonderfully. Crespelle being these Italian crepes are a great alternative to the dry manicotti shells you buy in the store. If you don’t have a pastry bag, filling a manicotti shell is virtually impossible. I’ve seen fresh pasta rolled out and cut into rectangles. The crespelle approach is a much faster way to make this dish. Next time I make this dish, I will modify the inside filling to include spinach. I think a spinach and ricotta filling would be a great alternative and lighten up the dish a bit further.
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