Lunch in Todi (pit stop on our way to Tuscany)

todi

The drive from Rome to Tuscany was less than three hours, simple! However, we took a short detour  & popped on over to a small town called Todi. My hub spent a few months studying abroad in Todi years ago, so we surely had to say hello to the family & I had to see the town he always chats about! The family was pure – living on a chicken farm, harvesting grapes & living life, to me, seems like paradise. We were welcomed with open arms, one of the sons poured us homemade wine straight from the barrel & asked us to stay for lunch as soon as we arrived. When he mentioned that lunch was going to include wild asparagus I knew we had to stay! The dish is called Bosciaolo, and is a traditional pasta dish in the region. It includes fresh farm eggs, pig cheek, freshly pressed EVOO, wild asparagus, chili flakes & pasta. This was by far one of our best dishes in Italy to date!

If you are intrigued to whip up this dish then follow the directions below…

  1. Cut up 1C wild asparagus, sauté in 2T EVOO – lower heat & let simmer
  2. Dice up 1/4C pig cheek (is that in our grocery stores?) and sauté – add to asparagus when crisp (in place of pig cheek you could use thick slices of bacon)
  3. Cook pasta for four people, drain when ready & add back into the pot (leave a little of the pasta water at the bottom)
  4. Stir in the asparagus, pig cheek (or bacon), 3 fresh eggs, 1t chili red pepper flakes & salt/pepper – continuously stir till eggs cook

To serve, top with fresh parmesan cheese & presto – this is a traditional Italian meal that will leave you wanting more!

Nutritional Info Per Serving (Serves 4): Calories do not count when in Italy! 

What a charming city Todi was & THANK YOU to Emanuele for letting us crash your day & making us feel welcomed!

Meatless Monday: Asparagus & Tofu Spring Roll

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Regardless of yet another winter storm headed our way I am springing into spring with these rolls! Lunch, appetizer or dinner this a a great dish – flavorful & so light. Hope you enjoy!

  • Drain and slice Nasoya Firm Lite tofu into 10 equal rectangles, then cut each piece into 4 strips 
  • Grab skillet & spray with cooking oil – sear strips of tofu until golden brown, set aside
  • In a pot steam 20 trimmed  (6″) asparagus spears until tender crisp, drain then cut lengthwise, set aside
  • Fill a bowl with hot water and soak one rice paper wrapper at a time, let soften (15seconds) and  remove, let excess water drip off & lie flat on a clean/dry surface
  • Center 2-3 tofu strips in the bottom portion of the wrap – leaving a 1″ border on either side
  • Layer with 3-4 asparagus halves, 2 pieces of sliced avocado, shredded carrots & a few leaves of both fresh mint and fresh basil
  • Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go
  • Repeat until all of your fillings are used

For Dipping Sauce:

  • Whisk together: 1/3C braggs, juice from 1 lemon, 2T orange juice, 2T mirin & 1/4t fresh ground red pepper

Cut each roll in half & serve with dipping sauce!

I made the original recipe yesterday, which can be found here. Only thing different from the above is the use of salmon instead of tofu. I baked 5oz of salmon at 400degrees for 20minutes. It was just as simple & delicious!

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Nutritional Info Per Tofu Roll (Makes 10 Rolls): 65 calories – 2 grams of fat – 9 carbs – 5 grams of protein
Nutritional Info Per Salmon Roll (Makes 10 rolls): 80 calories – 3 grams of fat – 9 carbs – 5 grams of protein
 
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