So last night I made a sauce of swordfish (farmed, cut into cubes and seared before adding back to the sugo) with wonderful canned san marzano D.O.P tomatoes, onions, capers, red chili flakes and garlic, and layered it between two halves of a lasagna. Delicious.
2/07/2009
More sauce, less pasta
I've been thinking recently about Mark Bittman's suggestion that we might want to eat "more sauce and less pasta" as a way of reducing refined flour intake, but basically found the idea unappetizing (I am a strong proponent of the theory that pasta is about eating noodles, while the sauce is just "condiment") until I realized that replacing normal pasta with a strip of lasagna basically gets you a pretty plausible "unstructured" ravioli while cutting actually pasta consumption in half (the lasagna solves the problem of eating a tomato-y stew with a few lonesome pasta strewn therein, and while I would normally eat 3 oz. of dried pasta, I can get away with a .9 oz. lasagna).
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3 comments:
When I'm cooking for myself, I try to get pastas that aren't totally unredeemable white flour (i.e. spinach pasta, or the brown weird grain stuff), but yeah, in a restaurant most pasta dishes aren't good for you.
I like this idea. I'll have to give it a try. I am not opposed to simple carbs on principle but if you start paying attention to your intake it's pretty hard not to notice how little they have to contribute besides calories. The Western diet is not really in need of filler.
Agreed. Though the thing is, I really like carbs, so I like this incremental notion of still getting my fix.
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