Here are the colorful mezze maniche with vegetables and breadcrumbs: a dish that can be prepared quickly, perfect when you’re in a hurry to get lunch on the table, and that my children have renamed “confetti pasta”. Thus, it earned the status of child-friendly or Carnival recipe, when the occasion demands it, even before being tasted. 🎉
In reality, this recipe is a leftover recipe, since two of the four ingredients for the seasoning are ‘alternative’ ingredients: a heart of lettuce, left alone in the fridge, and the stalks of two fennels.
Don’t be surprised, I’ve discovered the versatility of fennel stalks in cooking a long time ago, especially as a substitute for celery, and I’ll have the opportunity over time to propose other recipes about it. For now, you can start by trying these colorful mezze maniche with vegetables and breadcrumbs, I assure you they won’t disappoint!
👇 More ideas? 😉👇
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 14 oz short pasta (I used mezze maniche)
- 1 carrot
- Half onion
- fennel stalks (from 2 fennels)
- lettuce (the heart of a head)
- breadcrumbs
- aromatic herbs (oregano, marjoram, thyme, parsley)
- extra virgin olive oil
- chili pepper (optional)
Tools
- Food Chopper
- Frying Pan
Steps
Chop the vegetables in the mixer.
I chopped them separately on purpose to show you the picture below: in this way, the chopped fennel stalks and lettuce are recognizable, as well as the quantity used.
Sauté the vegetables with a drizzle of oil.
Add the aromatic herbs and chili pepper if desired, and cover all the vegetables well with the breadcrumbs.
Mix and let the breadcrumbs adhere to the vegetables. Add oil if necessary.
Drain the pasta and add it directly to the seasoning. Stir quickly to make the seasoning adhere to the pasta.Serve immediately.
Enjoy your meal!
19/10/14
To my great pleasure, this recipe was published, along with the recipe for Vegetarian Carbonara with Asparagus Stalks, in a book. It is the book “Throw Them in the Pot” (made by Auchan as part of the project togetheragainstwaste and in collaboration with Lisa Casali). The book collects the recipes of 70 people who participated in the project with their anti-waste recipes. I also refer you to my article My Recipe in a Book! for some more of my thoughts. 🙂
Salt-Free Tips
I remind you that I cook without added salt.
If you are interested in reducing or eliminating salt, always remember to:
■ Gradually decrease the salt, the palate must get used to it slowly and should not notice the progressive reduction.
■ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid placing the salt shaker on the table!
■ Occasionally allow yourself a break from the rule. It’s good for the mood and helps to persevere.
If you do not want, or cannot, give up salt:
■ You can still try my recipes by salting according to your habits.
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In my new WhatsApp channel and on Instagram, on my Facebook page, on Pinterest, in my two groups: Catia’s Group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter
