NicksPizza
New member
Nick’s reason number 12 to make your own cream sauce: you can use the same sauce to make pastitsio using items already in your shop.
Had some parmesan garlic cream sauce going to expire tomorrow. SOooooo . . . I grabbed a recipe and made pastitsio using some sample (free) cavatappi that USFoods gave me today. Beef, onion, cinnamon, tomato, cheese . . . we all have these in our shops. 1st sample feedback has been positive. Gotta get my technique right, though. Too much macaroni on top making it look like meringue from a ditance
the cavatappi gives it a unique texture and appearance. I can probably use a little less than elbow macaroni due to its bulk when cooked. It doesn’t fit so easily together as elbows.
http://en.wikipedia.org/wiki/File:Cellentani.jpg
Had some parmesan garlic cream sauce going to expire tomorrow. SOooooo . . . I grabbed a recipe and made pastitsio using some sample (free) cavatappi that USFoods gave me today. Beef, onion, cinnamon, tomato, cheese . . . we all have these in our shops. 1st sample feedback has been positive. Gotta get my technique right, though. Too much macaroni on top making it look like meringue from a ditance
the cavatappi gives it a unique texture and appearance. I can probably use a little less than elbow macaroni due to its bulk when cooked. It doesn’t fit so easily together as elbows.
http://en.wikipedia.org/wiki/File:Cellentani.jpg
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