✨ Pastitsio, reimagined ✨ Traditionally this Greek baked pasta uses long tubular makaronia (similar to bucatini), but I prefer chunky gluten free paccheri; the sauce slips into every hollow, so each bite is rich and satisfying. Layered with cinnamon-spiced beef, silky béchamel, and sharp, salty kefalotyri cheese, it’s crowned with a golden kataifi pastry topping; a playful twist on tradition, inspired by @ottolenghi’s famous Parmigiana Pie with its crisp pastry crown. | Style My Plate
✨ Pastitsio, reimagined ✨ Traditionally this Greek baked pas…
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This pasta shape is called “Cellentani” I just love this hollow corkscrew shape with ridges. It’s other name is actually the italian word for corkscrew “Cavatappi” Often served baked in creamy sauces but I like them better than “Bucatini” for “Amatriciana” sauce. “Cellentani” were created by mistake, they were supposed to be straight, not springs. So the pasta maker named them after a famous italian singer at that time whose nickname was “Il Molleggiato” or The Spring, his real name was “Adriano
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I picked up dinner at Pasta Galifi. I spent just over $30.00, had a good dinner and still had food leftover. - Here’s what I got. Lobster mac & cheese Garlic bread Mini cannoli - Pasta Galifi 480 Long Hollow Pike suite c, Goodlettsville, TN 37072 615-943-5618 Hours: Mon Closed Tue 11:00 am – 08:30 pm Wed 11:00 am – 08:30 pm Thu 11:00 am – 08:30 pm Fri 11:00 am – 09:00 pm Sat 11:00 am – 09:00 pm Sun 11:00 am – 08:30 pm | Webbspun
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