The Saturday evening meal at the Roediger House last weekend was another new recipe trial: pork stuffed shells, from the most recent issue of Cuisine at Home. Rather than a typical assist to the filling in the guise of something like ricotta cheese, you make an Italian béchamel called Balsamella...and this turned the shells into something that hints of Italian sausage and gravy! With some homemade tomato sauce and homemade applesauce (I rather love applesauce), it was a hearty and filling meal at the end of a great day at home between week-long travel trips.
"Pork Stuffed Shells," from Cuisine at Home, Issue 126 (November/December 2017), p. 30-31.
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