You may ask, ” Why is American Sorghum toting a sorghum product from Italy?” The answer is easy. Despite the U.S. being the largest grower of sorghum in the World, only a tiny bit is utilized for human consumption and a fraction of that in end products. You can go through this website and find several articles about the health benefits of
I’m not going to answer that question, but rather sing the praises of one of the best sorghum food product I have ever consumed!
A few weeks back, I had the great fortune of receiving a package from the CEO of Nutracentis, which included a number of pastas, two of which made from sorghum.
For now, I only tested the Natural variety and I will be back with an update on the Beetroot variety soon after I sample it. Anyway, with excitement and the help of my wife, we made dinner with Sorgo Naturale Torcetti. We went with Nutracentis’s suggestion of a tomato based sauce and they’re definitely on to something!
Here’s the recipe for the sauce my wife made:
- 1 Jar Marinara Sauce
- 1 Jar Vodka Sauce
- 1 Can Diced Tomatoes
- 1 Cup Beer
- 2 Cups Veggie Meatballs Cooked
- 1 Zucchini (Shredded)
- Pepper, Oregano, and Garlic Salt to taste
I think I got that right? If not, keep an eye out for the next revision.
Regardless, it really worked. Of course, I wanted it to work, but I was much more than pleasantly surprised how much I loved the pasta! The texture was great and the flavor was amazing. We even made some semolina pasta for comparison and the sorghum pasta was simply better.
Don’t just go by me, my daughter loved it as well:
I can’t wait to try the Beetroot and thank you Monia and your great company Nutracentis for sending the samples and keep up the great work!
-Joshua