mom section
Stuffed Shells a la Nonna Leah Ingredients
By Brenda Laufer
Pasta and the Sea pasta vixen
Summers in Arizona beckon us to the sea, so when Dr. Love and I had a chance to set sail to San Diego Bay for a threehour tour, we made like Gilligan and Mary Ann and hopped on board. Salt air, cool breezes, views of shell-filled beaches and Conch shells make very effective horns when the top the company of good friends is cut off. King Triton is said to have used a conch made it a perfect day. So when horn and is depicted holding one in Roman art. I spied a box of Conchiglioni (jumbo the waters, conch shell-shaped pasta) in a Little The blue-green sea-god, whose Italy market, I was inspired to bring a resounding horn culinary memory of the sea home to Is heard from shore to shore. Wet the desert. bearded Triton Conch shells hold quite a distinctive Set lip to that great shell, as Neptune spot in a variety of cultures and ordered, religions and curiously, in Roman Sounding retreat, and all the lands history. In Roman mythology, Triton, and waters son of Neptune, holds a trident in one Heard and obeyed. The sea has hand and a conch shell in the other. shores; the rivers, Triton was said to have blown on Still running high, have channels; the this conch shell like Dizzy Gillespie flood dwindle, to calm the sea or use it to scare the Hill-tops are seen again; the trees, giants when he played it like a fifth- long buried, grade budding French horn player. Rise with their leaves still muddy. The “Gigantes” feared a wild beast The world returns.” was upon them and were overcome, falling into their enemies’ power. More recently we’ve seen Triton Triton, using the conch shell, can be depicted as a Disney character in seen all throughout Italy, his likeness “The Little Mermaid.” Not sure why replicated in Rome’s fountains, statues he didn’t use his conch to get rid of and paintings. He is depicted with his Ursula but he did help out in Jason father Neptune in the Trevi fountain and the Argonauts, so he gets a little in Rome as well as Bernini’s Triton merman boost. He also gets credit fountain in Piazza Barbierini. Bernini, in my captain’s log as a mythological the greatest sculptor in the Baroque hero who inspired a great pasta shape. era, used the myth Metamorphoses, The shell shaped-pasta is perfect for by Ovid as a guide to create the stuffing with a variety of ingredients, fountain: and its ridges holds sauce better “King Neptune put down his trident, than a Sea Siren’s note. The juniors calmed the waves, and love their Nonna’s stuffed shells with Triton, summoned from far down ricotta and spinach, so I will share her under, with his shoulders secret recipe...think of it as a treasure Barnacle-strewn, loomed up above from the sea. events calendar
monthly meeting
16-24 jumbo pasta shells 2 teaspoons extra virgin olive oil 1 package of frozen chopped spinach 1 cloves garlic, finely chopped 2 1/2 cups of whole milk ricotta cheese (Not skim milk ricotta, don’t question the Italian Nonna) 1/2 cup Monterey Jack cheese, grated 1/2 cup mozzarella cheese, grated 1/2 cup grated ParmigianoReggiano cheese 1 tablespoon chopped basil 3 tablespoons chopped fresh parsley Ground nutmeg, to taste Pinch of oregano 1/2 teaspoon salt 2 cups of your favorite marinara sauce
Directions Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain well, then toss with oil in a large bowl; set aside. Preheat oven to 350 degrees F. Cook spinach as directed on box and drain well, then cool enough to handle, squeeze to remove any excess water. Transfer to a large bowl. Add garlic, ricotta, grated cheeses, nutmeg, salt and herbs to make the filling. (The filling can be made the night before allowing flavors to blend.) Spread a few spoonfuls of marinara sauce in the bottom of a 9x12 shallow baking dish large enough to hold the
shells in a single layer. Fill each shell with spinach mixture and arrange in the dish. Pour remaining sauce over and around the stuffed shells and top with additional fresh grated Parmigiano-Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown (you can sprinkle with more mozzarella cheese at this point if you like), about 10 minutes more. Garnish with some fresh chopped parsley and serve! It’s not just us crazy myth-loving Italians who believe in the power of the conch. Buddha’s followers believe its sound can awaken a person from ignorance. Not sure if this is true but I do know the smell wafting from your oven will certainly awaken your appetite. Now, put down your conch shell and try them. “Sea?”...I told you, one bite makes you want to blow on that conch and frighten the giants away so you can have them all to yourself.
As a first-generation American, Brenda Laufer grew up in an Italian home where ravioli were made by the hundreds and cooking pasta was a sacred event. That passion continues when she creates in her kitchen, where she loves entertaining family and friends. She and her pasta-loving husband, Robert, have four children and one grandson and have lived in Mesa for more than 20 years. Buon Appetito! Contact the Pasta Vixen at Pastavixen@hotmail.com.
August 2013
On the web at www.NearbyNews.com
Page 25
FOOD & DRINK
pasta vixen