Saturday, February 12, 2005

Tonight I make the sauce

The sauce is good for many things, it is a kitchen catalyst. If you have a bucket of sauce, you can make eggplant parm, pasta, kick a dash into your frittata for taste, or just make a pizza. I am excited to try out the new wooden peal I got from Penn Mac, which will finally allow me to make thin crispy pies on my pizza stone.

I had a really excellent dish at La Strada yesterday which got me in the mood to do some Italian cook. Celanie and I shared an appetizer that consisted of eggplant serving as the shell of a manicotti, which was stuffed with goat cheese and fresh basil and smothered with sauce.

Truly superb. I'm going to make it myself.


Celanie Polanick said...

Something else to try, which we did last night and loved: add whole mushrooms to the sauce as it's cooking. They add flavor and dimension to the sauce, and make an excellent vegetarian substitute for meatballs.

FishingRodLady said...

Am I going to get some of this fantastic sauce with the meatball mushrooms? But no about spaghetti squash?