Basically a paella but with short noodles instead of rice. First had this at Ataula in Portland last month and had been thinking about it ever since. Something about the taste and texture was dynamic and inescapable. I had to have it again. Yesterday I finally got the confidence to try making it after collecting
My grandpa Coach got this simple yet amazing recipe years ago from The Willow Inn East in Northfield, IL. Every time I make it it reminds me of him.
It’s impossible to tell that there isn’t cream in this tasty soup. I imagine a good blender can make a difference on the texture.
This is identical to the flatbread sold at delis that costs $6 for three big rounds. Can be baked to a crisp or left slightly soft. It can also be folded to make different shapes.
Around the holiday’s we usually pick up ready-made hams from Honeybaked, but this is a more interesting and talked about meal that could push turkey out of the conversation.
Just like my grandma Tanya makes…add sauce of your choice.
The first time I made this I was happily surprised with the result. I thought I had made a mistake the entire time since it didn’t appear to have enough liquid for a stew, but in the end it was amazing.
This tastes great and is relatively simple to prepare.
I prefer these to grilled fish tacos although they’re not quite as healthy. The yum yum sauce with the cilantro, crispy fish, and the slaw make for an amazing dish.
This version replaces the ricotta with a mix of mozzarella and gruyere so it’s not as rich. The sauce is really what makes the dish, so it’s worth it to take the time and do it right.