My mom came to visit and brought me some sauce made with tomatoes, zucchini, and sausage. It was delicious (though the veggies produced too much water and adding corn starch just gave it a powdery texture that didn’t work. Oh well!) We put it over some of the semi-homemade pastas, like Buiton, that are now popping up more and more in grocery stores (not quite dried but not quite as fresh as the ones in Italian Markets). The linguini was good (though still not as good as the real fresh stuff) but the artichoke raviolis were disappointing. As a lover of artichokes, I hardly tasted artichoke flavor AT ALL. Boo.
As a side, we decided to make some garlic bread. I roasted up some garlic (take a head of garlic, cut off the points so you can see each clove, coat the top in olive oil and wrap it in tinfoil. Put it in the oven at 400 degrees for about 45 minutes to an hour. The garlic should be soft enough to just mush right out of its casing). The roasting takes away the sharpness and leaves you with a delicious piece of garlic that can be eaten all by itself. We, however, mashed it into melted butter and spread it on italian bread. Then broiled the Italian bread for just a few minutes to crisp it up. So easy and so good!
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