Advieh bolognese with campanelle and arugula.
I had never seen campanelle before, so I had to buy it! The first rounds of cooking it were funky because of its asymmetrical shape. It’s really easy to overcook the fluted end and the short side could still be chewy. To combat this, I turned the stove off when the fluted end was tender enough. The residual heat continued to cook the short end!
Campanelle, or “bellflowers” in Italian, has fluted, petal-like edges and a hollow center for capturing sauce. Campanelle adds a touch of elegance and charm to your table, while delivering an authentic Italian taste.
Campanelle is delicious paired with hearty dairy-based sauces like cheese or béchamel, vegetable sauces like beans, lentils, chickpeas, pumpkin, or other chunky vegetables. It also goes well with meat sauces, fish-based sauces, or robust tomato-based sauces. (Via Barilla)
Let’s talk about this insane sauce. I had a lot of cotlet beef filling left and not enough breadcrumbs to make more patties. What to do with a 1/3 lb tub of this meat mixture? Bolognese? Will it work? I was scared because the mix had a large constitution of mashed potato. It might be gummy and weird.
I put my worry aside and started to sauce the meat mix with a little oil. It didn’t brown on account of the potato but I punched up the flavor with more advieh, salt and pepper. Once the meat was granular and thoroughly cooked, I added 1/2 a cup of Picpoul di Pinet (or any dry white wine) and let it reduce. Once it was soaked up, I stirred in half a cup of tomato sauce. It simmered until it was dark brown and almost paste-y. I loosened it up with a little cream and pasta water before I folded in the campanelle. Finished with a handful of arugula and a flick of sumac.
What a wonderful combination of pasta and sauce! The campanelle are like little bugles offering up the creamy, savory meat sauce. Recommended, on high.