My first baked ziti
Sep. 30th, 2004 01:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pseydtonneOne coworker came screaming to my desk about what would I make for the pot luck. I thought to myself, "why have I been afraid to make something besides beef Bourgognon?" Someone else was going to make a beef stew, so I decided to take it to the vegetarian realm while focusing on my roots.
So yeah, I've just baked my first two pans of ziti. I have no idea whether they'll be good. Making that much sauce that fast and still running out reminded me how long it had been since I'd made a red sauce. It tasted way too much like a pizza sauce, less so the second round but it still didn't make me feel like I'd done a great job.
They look yummy. They look like an entire tub of whole milk ricotta and a jar of shredded Parmesan. They make not be crusty enough. They still look fine and I hope no one dislikes them. They took two hours of solid work, not to mention the shopping and the second trip to the store for a can opener.
Now that I've made them, I've thought about how I'd like to improve. I want to readdress how I make a red sauce -- it tasts too much like kiddy sauce. It doesn't taste like gramma's enough.
I am exhausted. Thank heavens I'm not trying to make the bagniorole (the big mound of meatballs).
All that food makes me want to run away from tomatoes.
So yeah, I've just baked my first two pans of ziti. I have no idea whether they'll be good. Making that much sauce that fast and still running out reminded me how long it had been since I'd made a red sauce. It tasted way too much like a pizza sauce, less so the second round but it still didn't make me feel like I'd done a great job.
They look yummy. They look like an entire tub of whole milk ricotta and a jar of shredded Parmesan. They make not be crusty enough. They still look fine and I hope no one dislikes them. They took two hours of solid work, not to mention the shopping and the second trip to the store for a can opener.
Now that I've made them, I've thought about how I'd like to improve. I want to readdress how I make a red sauce -- it tasts too much like kiddy sauce. It doesn't taste like gramma's enough.
I am exhausted. Thank heavens I'm not trying to make the bagniorole (the big mound of meatballs).
All that food makes me want to run away from tomatoes.
