Caserecci with yellow tomato sauce, roasted fennel and Asiago shavings

September 8, 2013

Caserecci with yellow tomato sauce and roasted fennel-Asiago shavings

Here’s another recipe that’s ideally suited to the transitional weeks of summer into fall. The richly flavored (but still light) tomato sauce is paired with roasted fennel and young Asiago cheese shavings. The roasted fennel brings a marvelous depth to the sauce, while the Asiago adds a touch of saltiness – both elements a delightful contrast to the sweetness of the tomatoes.

Caserecci, the handmade twisted pasta scrolls from southern Italy, is the perfect pasta shape for this recipe. The sauce tucks in all the grooves, making each mouthful as moist and flavorful as can be. Plus, the Caserecci’s size matches that of the roasted fennel slices. And if you prefer, Strozzapreti, Gemelli and the smaller shaped Cavatelli make good substitutes. In fact, any pasta shapes with twists or grooves would be delicious with this sauce.

Enjoy this bite-sized demo!


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Caserecci

Here’s another superb tomato sauce: Fresh pappardelle with tomato sofrito and Manchego shavings

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

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