That exam was predictably not good (for everyone, not just me, which I guess is a good thing?). I needed salve. I needed comfort. I needed the food equivalent of this:
This is eggplant ziti with a goat cheese mint bechamel sauce.
Recipe: Very thinly slice and abundantly salt 1 large or 2 medium eggplant, and let it sit for an hour or so to draw out some of the moisture. Meanwhile, make 2 1/2 to 3 cups bechamel sauce. Just as it's finishing, stir in about 8 ounces of goat cheese and whisk over low heat until it's smooth. Toss in 1/4 cup chopped fresh mint (and some parsley, if you want), 1 pound al dente ziti, and salt and pepper as needed. Preheat the oven to 350. Pat the eggplant slices dry, then alternate monolayers of salted and peppered eggplant with layers of sauced ziti in a greased baking pan. Top with breadcrumbs and bake for about 30 minutes, or until the eggplant is tender. Unlike me, you should let it sit for a few minutes after it comes out of the oven so the slices of ziti hold together.
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