1.4.21 – 1.7.21
Baked Penne Pasta
Rich tomato sauce baked with penne pasta + Italian sausage and topped with melted cheese
*plant-based option: Beyond Sausage
Fresh romaine lettuce with croutons & parmesan cheese
Classic creamy garlic salad dressing
Fresh baked traditional loaf of bread
Roasted garlic whipped with creamy butter
Add-on Option: Fruit Tart
Let us know if you want us to send
you a homemade custard fruit tart: $10
OR post about us on Facebook or
Instagram and get the bread for free!
Scoop the baked penne pasta onto your plate, toss the dressing with the Ceasar salad and enjoy a slice of the Curious Bread with garlic butter!
Good pasta is glorious. Thank goodness Marco Polo discovered it as he traversed between Italy and China! Well, not really…The story of Marco Polo discovering pasta in China was a myth promoted by the American food industry to drive the sale of pasta. In fact, pasta as a staple in Southern Europe dates back to Greek and Roman times. Where wheat could grow and where water flowed to power mills, pasta was made as a reliable local food that could be easily stored, shipped, and traded.
It is hard to call any pasta authentic as there are over 1,300 documented varieties in Italy alone! But traditional pasta shares a few commonalities – semolina flour derived from the endosperm of hard wheat, water, a drying process, and a particular shape. Semolina flour has unordered starch and gluten proteins that are activated by water when mixed and brought into alignment when rolled or pressed through a die. The best pasta is pushed through copper dies that cause the dough to slightly stick. This causes small ridges that cause the pasta to better carry sauce and flavors. Thus, the shape of each type of pasta has uniquely aligned starches and proteins that define its unique taste and properties.
This week the shape is penne rigata–a short hollow tube with ridges that holds tightly to the wonderful sauce it is baked in. Enjoy!
Tag Curious Table online and get a free bonus bread next week!
From our table to yours…
Eat well, be well!