Barilla® Bucatini Pasta, Turkey Meatballs and Romano Cheese with a Turkey, Ginger, Fennel and Orange Salad Recipe | US_PROD-6b99c85b-1b22-4c19-8ce2-ff964bb4ef12

Bucatini Pasta, Turkey Meatballs & Romano Cheese with a Turkey, Ginger, Fennel & Orange Salad

Name: Bucatini Pasta, Turkey Meatballs & Romano Cheese with a Turkey, Ginger, Fennel & Orange Salad
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: 1 Box Barilla® Al Bronzo Bucatini pasta; 5 Tablespoons Extra Virgin Olive Oil, Divided; 2 Cloves garlic, chopped; 2 Pints multicolor cherry tomatoes, halved; 12 Ounces Turkey Breast, Ground; 2 Teaspoons Smoked Paprika; 2/3 Cup Parmigiano-Reggiano Cheese, Grated, Divided; 1 Egg; 1 Slice Soft White Bread; 1 Tablespoon Chopped Italian Parsley; To taste Salt to taste; Ingredients for Turkey, Ginger, Fennel & Orange Salad:; 1 6- ounce bag mixed baby greens; 1 Fennel bu lb. sliced thin; 2 Oranges, segmented and juice from squeezed left-over segments; 1 Lemon, juiced; 8 Ounces Turkey, Ground; 2 Tablespoons ginger, grated; 2 Cloves garlic, minced; 1 Tablespoon cilantro, chopped; 1 Tablespoon butter; 4 Tablespoons Avocado oil, divided; To taste Salt and black pepper to taste

1 hours 20 minutes

Dairy/Cream Classic Blue Box

One ingredient, three recipes? Chef Lorenzo challenged himself to create multiple meals using a single ingredient purchased in bulk. He bought 3 pounds of ground turkey - which is a lean protein. With the ground turkey, the first dish he created is a delicious Barilla Bucatini with Parmigiano and turkey meatballs and multicolor tomatoes. He then created ginger, garlic, and cilantro turkey patties with orange and fennel salad - a fresh dish perfect for the summer. Finally, a the third recipe is a stuffed zucchini with ham and turkey over a bed of pastina pasta. These recipes provide a variety of meals without breaking the budget. Buon appetito! Click here for the Stuffed Zucchini recipe with Ham over a bed of pastina pasta. For a video of these recipes with a voice over from Chef Lorenzo himself, check out this reel on from our Barilla US Instagram account!

Chef Lorenzo Boni Recipes

Chef Lorenzo's Recipe Collection

Chef Lorenzo's Holiday Air Fryer Stuffed Shells Recipe With Ravioli Filling | US_PROD-4czqmSs2Dy7GtpmiQV2ZJl

Ingredients

6 servings

1Box Barilla^® Al Bronzo Bucatini pasta

5Tablespoons Extra Virgin Olive Oil, Divided

2Cloves garlic, chopped

2Pints multicolor cherry tomatoes, halved

12Ounces Turkey Breast, Ground

2Teaspoons Smoked Paprika

2/3Cup Parmigiano-Reggiano Cheese, Grated, Divided

1Egg

1Slice Soft White Bread

1Tablespoon Chopped Italian Parsley

To tasteSalt to taste

16- ounce bag mixed baby greens

1Fennel bu lb. sliced thin

2Oranges, segmented and juice from squeezed left-over segments

1Lemon, juiced

8Ounces Turkey, Ground

2Tablespoons ginger, grated

2Cloves garlic, minced

1Tablespoon cilantro, chopped

1Tablespoon butter

4Tablespoons Avocado oil, divided

To tasteSalt and black pepper to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Pre-heat oven to 450° F. Then, bring a large pot of water to a boil; cook pasta according to package directions.

Step 2

Meanwhile, soak bread in water. Get rid of excess liquid in the bread by squeezing it thoroughly, place in a bowl with turkey, half the cheese, paprika, salt and mix all together.

Step 3

Form small ½ inch diameter meatballs, drizzle with 1 tablespoon olive oil.

Step 4

Roast meatballs in the oven on a sheet pan lined with parchment paper until slightly brown and thoroughly cooked, about 15 minutes.

Step 5

While cooking the meatballs sauté garlic with 2 tablespoons olive oil in a skillet for two minutes over medium heat. When garlic starts frying add cherry tomatoes, salt, and pepper; sauté for 5-6 minutes.

Step 6

Stir in one cup of pasta cooking water and simmer for three minutes until pasta finishes cooking.

Step 7

Drain pasta and toss over high heat with meatball sauce. Turn off heat, add remaining cheese, olive oil and parsley.

Step 8

Mix turkey to garlic, ginger, cilantro, salt, and pepper, and make small patties 1 inch diameter 2/8 inch thick.

Step 9

In a skillet with 1 tablespoon Avocado oil, brown patties on both sides, deglaze with orange and lemon juice, reduce to half, turn heat off and stir in butter.

Step 10

Meanwhile, in a bowl mix salad to fennel, season with salt and pepper and remaining Avocado oil.

Step 11

Place on individual plates and top with turkey patties, orange segments and some of their own cooking sauce.