Pandora wrote:
> "Tracy" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> "Tracy" > ha scritto nel messaggio
>>> ...
>>>> Pandora wrote:
>>>>> A present for my RFC friends.
>>>>> I have cook it at lunch for my family.
>>>>>
>>>>> Pic
>>>>> http://i39.tinypic.com/n69k7n.jpg
>>>>>
>>>>> And recipe:
>>>>>
>>>>>
>>>>> TIMBALLO OF PASTA WITH MEATBALLS.
>>>>>
>>>> Lots of snippage....
>>>>
>>>>
>>>> This reminded me of a dish I had at a New Year's party.
>>>> The guy who made it called it lasagna - but it wasn't like any lasagna I
>>>> have ever had.
>>>>
>>>> He basically made a casserole of bucatini and little tiny meatballs and
>>>> baked it in the oven. There was probably some cheese in there too -
>>>> mozzarella most likely.
>>>>
>>>> It was delicious.
>>>>
>>>> While I was at my local produce market - which also happens to sell a
>>>> lot of nice pastas, I looked for and found bucatini. My regular store
>>>> might carry it, but I never noticed.
>>>>
>>>> I think I want to try something similar to the above snipped recipe.
>>>>
>>>>
>>> The Pasta made in this way is a typical neapolitan recipe.
>>> They often use pasta "Ziti" (very big Bucatini)
>>>
>> Ahh. When I was at the store I almost bought the "long ziti". It looked
>> like this:
>>
>> http://www.amazon.com/Anna-Long-Ziti.../dp/B001L498JS
>
> Exactly!!!! But,,,but They are very very expensive if you think we pay 0,60
> cent for them...

The amazon price is very high - about $2.75 per pound. I paid $1.50 for
the bucatini - about the average price for specialty shape pasta in my
neighborhood.
>
>> It is much thicker than the bucatini I bought - which was about the same
>> thickness of a regular spaghetti - not "thin" or "vermicelli".
>
> Yes. A little thicker.
>
>> I think I will go back and get the long ziti too and use that instead of
>> the bucatini. I will eat the bucatini in some other recipe.
>
> Yes. Ziti are better for your Pasta al forno recipe.
>
>> Thanks.
>
> You are welcome. Then I wait for a pic...
>

Maybe this weekend....

-Tracy