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Wednesday, February 27, 2013

Farfalle with Meatballs in Red Sauce Recipe


Yield: five servings
Time Estimate: 1 hours overall, including 30 minutes of preparation and 30 minutes of cooking
Storage Notes: serve immediately; keeps for 2 days when refrigerated
Difficulty: moderate

Our take on spagetti and meatballs swaps out the pasta for farfalle: we find that that this gives you both more control over just how al dente you like your pasta, while also cutting the odds that you'll leave some of the meal on your shirt. Our method is also salt-free, making it a perfect option for those keeping an eye on their blood pressure (and we all know that Italian family meals can get heated!).



  • 1 lb. lean ground beef
  • 2 tablespoons water
  • 1/2 cup panko or breadcrumbs
  • 1 egg
  • 1/4 cup finely diced onion
  • 1 finely diced garlic clove
  • 3 tablespoons Gustus Vitae Condiments' Taste of Tuscany

Red Sauce

  • 4 tablespoons extra virgin olive oil
  • 3 garlic cloves
  • 1/2 cup finely diced onion
  • 1 can Italian-style stewed tomatoes
  • 3 tablespoons Gustus Vitae Condiments' Taste of Tuscany


  • 1 lb. (16 oz.) dry or 1 1/3 pound (20 oz.) fresh farfalle pasta


  1. Preheat oven to 350°F.
  2. In a large bowl, add beef, water, panko/breadcrumbs, egg, onion, garlic, and Taste of Tuscany. Mix well, and form into meatballs around 1" in diamater. Place in boiler pan, and when the oven is ready, cook for 25-30 minutes, until no longer pink in the center.
  3. Remove meatballs from oven an set aside.
  4. In a large pan, heat oil and garlic on low heat until garlic is translucent. Add onion and cook (still on low) until it took is translucent: around 4 minutes.
  5. Add Taste of Tuscany and tomatoes, stir thoroughly, cover, and raise heat to medium. Cook for 25-30 minutes. You may put the mixture in a food processor and blend briefly
  6. Bring a large pot of lightly salted water to the boil, add pasta, and cook for 6-8 minutes, depending on your preference.
  7. Strain pasta, leaving a little bit of water in the pot (this will help the sauce adhere). Return pasta to pot, adding red sauce and meatballs. Gently stir to combine.
  8. Plate, keeping any eye out for fair distribution of meatballs, and sprinkle with Taste of Tuscany. Serve.

Friday, February 22, 2013

Thai Tofu Lollipops Recipe

Yield: 3 servings
Time Estimate: 15 minutes overall, including 5 minutes of preparation and 10 minutes unattended
Storage Notes: serve immediately; keeps for 3 days when refrigerated
Difficulty: easy

These tasty, tangy tofu lollipops make a great appetizer: finger food that isn't messy, looks beautiful, and is safe for vegetarians and vegans. And with only 3 ingredients and 10 minutes of cooking required, they're perfect for unexpected guests or if you're running short on time.


  • 1 container extrafirm tofu (around 320 grams)
  • 3 tablespoons neutral oil (sesame, grapeseed, or similar)
  • 2 tablespoons Gustus Vitae Condiments' Taste of Thailand


  1. Open tofu and blot dry each side with a paper towel to remove any wetness.
  2. Slice tofu into lollipop size pieces, generously sprinkle with Taste of Thailand.
  3. Heat medium size non-stick pan on medium heat and add oil.
  4. When oil is hot, add tofu pieces, being careful to not allow them to touch.
  5. Panfry for 5 minutes, sprinkle on remaining Taste of Thailand, and flip. Cook for a further 5 minutes.
  6. Remove lollipops from pan and arrange on serving plate. Insert toothpicks or coffee/cocktail stirrers, and serve.