Sombrero Shaped Pasta Multi Colored and Stuffed

sombrero shaped pasta

Sometimes you just want to switch it up and try something different, that was the case with these sombreroni, they’re a sombrero shaped, multi colored pasta that I discovered while wandering into a specialty pasta shop, something I have never attempted to make.

 

sombrero shaped pasta

As soon as I picked up the bag I knew I was buying it, true artisan quality, made in Puglia Italy and the rainbow colors are made from all natural ingredients like beetroot, paprika, spinach and tumeric.

 

sombrero shaped pasta

Basically you treat these just like ravioli, you can stuff the hats with your favorite fillings, the round disks will then be placed on the bottom to seal everything inside.

sombrero shaped pasta

Both the hats and disks get boiled together for only 4 minutes, then scooped out gently, drained and rinsed with cold water to stop the cooking.

sombrero shaped pasta

Place the drained pasta onto a clean kitchen towel, let them dry a bit and then they’re ready to stuff. I used ricotta, basil, parsley, pecorino, mozzarella and an egg for my filling, but the possibilities are endless, just use your favorite ravioli filling.

You’re going to flip the hat over, pointy tip side down and stuff it to the top with your filling, then place the round disk on the bottom to seal it up, then flip it over gently and place it right side up into your baking dish with some sauce to cover the bottom.

I used a marinara sauce and mixed in a little cream for a tomato cream version but plain marinara or even a white bechamel would work just as well.

sombrero shaped pasta

At this point when your baking dish is filled it’s time to cover it completely with foil and place into a preheated 350 degree F oven for 30 to 40 minutes.

You might want to pull it out after 25 minutes and add a little sauce on the tips of the hats to help soften it. Other than that that’s all there is to it!

sombrero shaped pasta

Serve them in a little pool of sauce, drizzle a little on the cooked hats and add a sprinkling of grated cheese all over.

I’m happy to say that they kept their shape, the color was still vibrant and didn’t fade and not a bit of the filling seeped out!

sombrero shaped pasta

A fun presentation when you want to change it up a bit and wow your guests, they’re so delicious and unique.

I hope you seek them out and put your own special twist on them!

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Cauliflower Rice Pilaf

cauliflower rice pilaf Who ever came up with the idea of ricing cauliflower was brilliant! It’s so versatile and healthy and if you’re trying to stay away from carbs it’s a nice substitute. Can I be honest, I like this recipe for cauliflower rice pilaf better than the real deal which you won’t even miss, plus you’ll feel really good about eating it.

riced cauliflower Let’s talk about cauliflower rice. In the past when it first became popular I made my own with a large head of fresh cauliflower that I riced in my own food processor, but it was a production, I made a mess and usually had cauliflower all over. Now it seems that you can find it riced and ready to go almost everywhere either fresh or frozen and that makes me very happy.

Can I just tell you in all honesty, I prefer the frozen over the fresh. I love the convenience of having it stashed away in my freezer to use whenever I feel like it, it won’t spoil and the taste and texture is the same. My favorite brand is the one shown above it’s delicious, and I love the consistency in the size of the “rice”.

cauliflower rice pilaf This cauliflower rice pilaf is a wonderful side dish to have along with fish, chicken or meats. It’s even great for lunch all week just on it’s own and you don’t even need to heat it up, I’ve eaten it straight out of the fridge like a salad. A bowl of this pilaf is very satisfying.

cauliflower rice pilaf

You can combine any veggies you like, but for me I found this combo to be excellent. Along with the cauliflower rice it has mushrooms, butternut squash, curly kale, red and yellow pepper, red onion, garlic, green onions, cranberries and some salty pecans.

I tried to give you approximate amounts so you could get some idea but I always go over, in my opinion the more veggies the better, so don’t be skimpy, enjoy, it’s all good!

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5.0 from 3 reviews
Cauliflower Rice Pilaf
 
Author:
Ingredients
  • 12 oz. of fresh or frozen cauliflower rice ( I prefer frozen for convenience)
  • 1 small pack of cremini mushrooms, sliced
  • 1 small red pepper and yellow pepper, small dice
  • 1 small butternut squash, peeled and diced small (you'll have extra)
  • 4 thin green onions or 2 larger, cut in small slices
  • 1 packed cup of curly kale, cut into thin strips
  • ¼ cup of red onion, diced small
  • a handful of dried cranberries
  • a handful of salted pecans ( you could use unsalted but I prefer the salted)
  • 1 large clove, garlic grated on a micro-plane or diced very finely
  • a handful of chopped fresh parsley
  • salt and pepper to taste
Instructions
  1. In two separate pans roast the sliced mushrooms and the small diced butternut squash, both drizzled with a little olive oil, salt and pepper and roasted at 425 until moisture leaves the mushrooms and the squash gets lightly golden. Set aside and let them cool.
  2. In a large saute pan add the garlic clove, red onion,the kale and both peppers and saute in olive oil for just a couple of seconds to soften slightly, basically until the garlic turns golden, then scoop out and set aside so it can cool down.
  3. Add the cauliflower rice into the large saute pan with more olive oil, season with salt and pepper and cook it until it's tender, do not overcook it! If it's frozen it just takes a few minutes. Let it cool down.
  4. Into a bowl add the cooked cauliflower rice, garlic, red onion, peppers and kale, mix well.
  5. Dump in the cooked mushrooms and also the butternut squash (you probably won't use it all).
  6. Toss into the bowl your green onions, parsley, cranberries and pecans, incorporating everything, mixing well adding more or less according to your liking.
  7. Taste for salt and pepper and drizzling more olive oil if necessary.

 

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Springtime Risotto

springtime risotto I know spring is here when I see tender asparagus, early peas and my beloved baby artichokes popping up in the produce aisles. Baby artichokes are so easy to prepare and with a little trimming  you’re able to eat the whole thing, there’s no comparison to the taste and texture of fresh verses frozen, jarred or canned, none at all!

spring time risotto One way I love to showcase them is with risotto, the creamy rice along with the tender veggies are just the perfect combination!

spring risotto ingredients With minimal prep work you can get this on your table in no time and what a treat it is, a one pan wonder in deed. Don’t be intimidated when making risotto it just needs a little nurturing  and constant stirring but you can’t beat the end result!

spring time risotto This meal will make you, your family and your guests very happy!

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5.0 from 2 reviews
Springtime Risotto
 
Author:
Ingredients
  • 4 fresh BABY artichokes, trimmed and kept whole
  • 1 small zucchini, sliced into rounds
  • 1 lb. of fresh asparagus, tender and thin, trimmed and cut into thirds or fourths
  • 1 heaping cup of fresh or frozen peas
  • 1 small leek, cleaned and sliced
  • 1½ cups of arborio rice
  • 1 quart of chicken or vegetable stock, warmed and simmering on the stove
  • ½ cup white wine
  • 1 cup of parmesan cheese, finely shredded
  • handful of parsley
  • 1 tablespoon, butter
  • 2 or so tablespoons of olive oil
Instructions
  1. Prep veggies ahead of time, for the Baby Artichokes: Snap off the outer leaves until you reach the tender pale yellow green layers, then with a serrated knife trim the tip and stems. You can steam or boil, they take about 15 minutes, I usually boil placing them whole into the water with some lemon slices and a drizzle of olive oil. When finished, let them cool then place them tip side down and cut in half, you now will have 8 artichoke halves.
  2. For the Asparagus, roast on sheet pan at 400, don't let them get brown, it only takes a couple of minutes.
  3. For the Zucchini Rounds, saute in olive oil, medium high heat on top of stove until golden, just a couple of minutes it takes.
  4. Cook Peas accordingly.
  5. FOR THE RISOTTO:
  6. Have broth simmering on low heat in separate pan.
  7. In a heavy bottom pan heat olive oil and butter on medium heat, when melted add in the leeks, cooking until soft.
  8. Add in rice, stirring for a few minutes until well coated and hot.
  9. Deglaze with wine, let it cook down for a few seconds.
  10. Add in a ladle full of broth, stirring until it all absorbs.
  11. Continue adding in broth, same way, stirring it and letting it all absorb.
  12. You'll know when it's done because rice mixture will become creamy and tender with just a little bite, you don't want your rice to taste mushy.
  13. Pull off the heat, add in the cheese and stir until incorporated, add a drizzle of olive oil, salt and pepper to taste and gently fold in all the veggies.
  14. Garnish with parsley.

 

 

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