After my trip to the densist, finding out that I need a filling (help!), I was ready.
Ready to make pizzas.
Mini pizzas and calzones with left over dough.
Stuffed dough balls with the leftover leftover dough.
I have the wrong flour…
Ah come on!?!
I’m making pizza tarts insteaaaaaaaaaaddddd!
and the rest of the lovely oven treats tomorrow.
Feast your eyes on my roasted veggies and my tomato sauce made with passata, parsley, thyme, oregano, onion, carrot and garlic.
Inspired by the stay at home Dad blogger, Man vs. Pink‘s post on the pasta bake, or timpano, from the movie Big Night (with Stanley Tucci, I love him) I started looking for similar recipes, in one of those lazy Sunday morning browses through some of my lovely cookbooks. Giorgio Locatelli’s Timbalo di Riso con Pasta looks amazing – pasta bake with rice, pasta, meatballs, hardboiled eggs and tomato sauce – and so does his recipe for Baked pasta with aubergine. So, keeping in mind the busy week ahead, I’m thinking of making a pasta bake today. Some ideas so far:
- Aubergine, peppers and courgette with tomato sauce and Parmesan breadcrumb crust
- Cauliflower, blue cheese and walnut, with a lovely white sauce, and maybe some spinach
- Roasted butternut squash and sage butter and goat’s cheese
- Cabbage, potatoes and lots of cheese sauce, with wholewheat pasta, a nod to Northern Italian traditions
I’ll keep you posted about what I make!
As I write, there are 2 aubergines hidden under a packet of organic peppers* and a head of broccoli** in the fridge. Yes, I keep my veggies in the fridge. No, I don’t feel silly about it either. Most of my day I’m at the office, away from my veggies, and I think it’s safest place for them. And me. Nobody likes tears at dinner time. Especially when I had my heart set on a veggies for a recipe and I find they’re mouldy, gone off…