These tips and tidbits were shared at the Thursday night Italian Cooking class for students who are traveling to Florence this summer. They can be downloaded and printed on 4x6 cards or referenced here on the Madison House Chef website.
Yikes! I cooked too many spaghetti noodles and there’s nothing else on our upcoming family menu that includes pasta. Ordinarily, I might put pasta in my daughter’s bento for a day or two, but we have a long weekend with no school on Monday.
I’m going to try to freeze the noodles. It’s a stretch for me, really, to put something like this in the freezer because outside of something that I ‘m going to put into a crock pot (roladen, ragu, stock) I’m not an avid freezer-er.
This bento included a raditore pasta with ground sausage, garlic marinara and shaved parmesan, fresh blueberries, small green salad with sunflower seeds.
Ken found this lunch to be very satisfying though he chuckled at the fusion of an authentically Italian dish in a bento box from Japan. Even more ironically, he used the chopsticks (kept in the cover of this bento box) to eat the pasta and said that it added to his enjoyment of the meal. How funny.
This afternoon we drove up to my Mom and Dad's to surprise them -- they were. For supper tonight Ken and I made Carbonara for the 8 of us. Gregory has been craving it as his after-procedure comfort food and we decided to share it with the whole family.