Sunday, March 23, 2008
Making pasta is like having a play-dough fun factory! I made spinach lasagna this afternoon. Lasagna's easy because it doesn't have to be perfectly shaped. I am in love with the new pasta machine.
Andy devised a drying rack by removing an oven rack and propping it between 2 chairs. Worked pretty well! And look at that gorgeous green color.
This recipe takes a long time to prepare, especially when you make the noodles from scratch. It's one of those dishes that takes a good 3 hours to make, and a scant 3 minutes to devour. It is wonderfully rich, but mild on the spice front for those of you who like mild. I would probably spice it up somehow the next time I make it.
I forgot to get a picture of the sliced and baked eggplant that goes into this lasagna, but I did get a pic of Andy brushing the tomato slices with a mixture of tomato paste, balsamic vinegar and olive oil. The recipe just called for plain old sliced tomatoes, but at this time of year, fresh tomatoes need some serious help. So Andy dolled them up and baked them for about 25 minutes to concentrate the flavors, which proved to be a great idea.
Fresh mozzarella was layered with the tomatoes and eggplant, and the sauce was a parmesan white sauce accented with nutmeg.
I can't even begin to calculate the calories in each serving! One may debate whether it's worth the time to make your own noodles. I think it is, just because you can achieve a very thin but resilient noodle that I have never been able to buy in a store.
So that's an account of our second pasta making journey. I'm sure there are many more to come!