Leftover meatballs don’t have to be served like yesterday’s spaghetti! Here, I created a meatball-ricotta-Parmesan filling for agnolotti pasta and, after a brief cooking in boiling water, the filled pasta pockets get lowered into hot beef stock and topped with the original sauce that the meatballs simmered in. More parmesan-passed at the table.
Delicious
You are enough.
How to feed your sourdough starter right!
Disappointment
How Religious are You?
Some foods to always have prepared and ready.