Vegetarian Giro Stage Stages 11 & 12: F'in Ziti
by Megabeth on May 20, 2010 7:48 PM EDT
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The Giro continues on in Italy, as does the tour of Italian food. I know it's been a couple of days since I've posted but I figured that if the GC bigs can take a break so could I. Or, should I say, "ex-bigs"? (Thanks, gavia!) So, with this time to think about it, I've decided that I could spend some time making a pitch to bring the Giro to Washington, DC. What's a 12 hour transfer when you drop 12 minutes on the GC? It's time to Americanize!
Obviously, America isn't Italy. But, has that stopped America from creating Italian things? No. So, I let The Sopranos guide me in making this Italian recipe. (Isn't that a wonderfully American conceit?) This recipe was originally posted on Veggin' back in July, 2008. But I had to revive it - it's a classic, tastes great, and you get to drop the "F Bomb" when you tell people what you're making for dinner. Enjoy!
Usually, the f-bomb is uttered when you cut yourself when chopping onions or you drop a glass shattering it all over the floor. In this case, the f-word is used to describe a pasta dish. I named this vegetarian dish after the line little AJ Soprano famously uttered when he found out his grandmother wasn't coming over to their pot-luck dinner - "So, what? No fuckin' ziti, now!?!?"
It's probably the best delivered line of the series, and, as such, it became a household term to describe this ziti dish. But, calling it F'in Ziti has now spread to our circle of friends as I've made it a few times on group trips and get-togethers. I'm a fan for things that are easy to make, and, the taste is so good that this shouldn't disappoint AJ Soprano. It's easy to cook for a crowd, easy to pack for travel and is great leftover. Make it enough and you may be greeted at your next group event with, "Whaaat, no fuckin' ziti?!??!"
Details for this really sinfully easy recipe on Veggin'...
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I keep repeating “fucken ziti” to myself and laughing
I'm feverished, or the way you want to spell it
It's even funnier
when you hear your mom referring to the dish as that. “Yeah, so your cousin is coming to visit and I’m making Fuckin’ Ziti for dinner. We can nosh on the leftovers for the next few days.”
Classic.
On my continuing mission to bring meat to the starving recipes of this world
the Greeks do a great variation on this known as Giouvetsi (or Youvetsi – there are a few different spellings around). First roast some well seasoned lamb slowly in a large baking tray. It doesn’t have to be a good quality joint, and it’s better for it to be a bit fatty, because you are trying to slowly melt out lots of the fat. When the meat is pretty well done (heading towards falling off the bone done, done this poncey French delicately pink way) add a chopped onion to the fat that has come out and put the whole tray back in the oven until the onion softens a bit. Then add a packet of kritharakia (also known as orzo), small pasta pieces roughly the size of grains of rice, stir them to mix in with the onions and fat, and put the tray back in the oven for another five to ten minutes. Then take the tray out once more and either add a can of chopped tomatoes plus seasoning to taste, or instead just throw in a jar of pasta sauce, plus a couple of jars-worth of water. Put back in the oven until the kritharakia have absorbed all the water and are at whatever stage of al-dentedness you like. I like to serve it with a few slices of mozzarella mixed in.
I see we can nominate your veggin site for a Bloggers choice award
for best food blog.
Please provide the link so we can all vote for you!
http://www.megabeth.net/
Is it already nominated? Otherwise http://bloggerschoiceawards.com/nominate
Aw, shucks. You guys are awesome.
I was nominated in 2009, but I guess all my votes fell off and starts over for 2010. Huh, who knew? So, here’s the direct link for 2010. (Thanks ya’ll.)
THANKS! :)
(In the meantime, work travel and life got in the way of recent Veggin’ Giro posts. I have the ingredients to make an Italian Wedding Soup and a neat pasta dish I found. But, alas, I am instead in Louisiana far far away from my own kitchen. I’m sorry to leave ya’ll hanging! In the meantime, keep your eye out for a guest post in the next day or two!)
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