Some weeks ago I tried to work for the 1st time with conchiglioni, these giant shells to be filled with … whatever. So I still had quite a lot of this pasta in my pantry. Last time I created a filling with minced meat – totally classic approach – baked in the oven. Now I opted for a filling of vegetables – resulting in a lighter dish than back then. I had in mind to…
I read about Boeuf Bourguignon in Julia Child’s cooking bible & started thinking how to do it – a modest version of course. Instead of a dutch oven I decided to do it in my slow cooker meaning that I prepare the ingredients, put everything in my slow cooker & start the high temp program. Afterwards the slow cooker will sit in a corner on my kitchen counter daydreaming … no need for any stirring…
What about cooking dinner – a light dinner – when you are short on time … Let’s rely on some basic food adding only some vegetables … In my fridge a packet of tortellini was chilling: fresh tortellini filled w/ Parmesan & ricotta waiting for some pot with boiling water – ready in about 2 min. What to add? There are: