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Article: BAKED PASTA SHELLING IT OUT
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- November 5, 1989
- Author:
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Copyright informationCopyright (null) The Boston Globe. (Hide copyright information)
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Hearty baked pastas have joined a group of country dishes --
polentas, potatoes, beans, and fritters -- that are beginning to
show up on dressy restaurant tables. Sometimes they're offered as
main courses or as accompaniments to simple chicken or meat dishes.
More often, because they're rich, baked pastas might be split among
the dinner guests as a prelude to the meal. Here are several of
these dishes, all made with dried pasta: a mixture of shells in a
blue cheese sauce with ham, vermicelli with red potatoes and
Fontina cheese, and stuffed shells with a light tomato sauce.
(Recipes follow.)
Many of the double-carbohydrate dishes -- the famous Italian
pasta and beans, for example -- ...
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