Pizza Today - September 2017 - 38

here. Because of these factors, many Americanized fillings and pasta shapes were, and
still are, used in restaurants. Today, baked
ziti is more likely to consist of different
tubed pasta shapes, like the ridged penne or
garganelli.
Ziti is Italian for "fiancé" and
sometimes referred to as "macaroni
of the bride" and is used extensively as a baked pasta. This moniker

is said to be in reference to its use at weddings. Zitoni is referred to as "large fiancé."
It doesn't have ridges and can be made up
to 10 inches long. Zitoni is similar to the
long "penne candela," which is smooth also
but has the diagonally cut ends that mimic
a candle. Both of these pastas can and are
cut in smaller tubes to fit baking dishes and
bowls.
Here are some perfect toppings
for a great baked ziti dish. It is up to

you if you want to cook them beforehand.
By doing this, you shorten the cook time
and ensure the moisture level of the pasta al

forno is right to cut pieces for your guests.
* Sausage, salami, meatballs, chicken,
turkey and ground beef: This adds a heady
flavor to all baked dishes. Sausage and beef
inserted in small dollops or thin walls will
release juices, but turkey and chicken should
be cooked before cooking in any baked
pasta. Meatballs are better cooked; otherwise, they will flatten. Salami, prosciutto di
Parma and soppressata tend to get tough
unless you slice them into strips or small
chunks, but they release an amazing flavor
to any dish.
* Onions, garlic, leek and scallion: These
are a perfect base for baked ziti flavor.
Onions need to be sliced very thin or in
small dice or they will be hard to cut. Leek
is a perfect meat or egg companion and
melts perfectly in this dish.
* Tomatoes: I use the chunky and sweet
pear tomatoes that hold enough flavor and
less liquid than fresh tomatoes. Oven-dried
tomatoes are perfect for baked ziti but add
time to the dish. I've tried sun-dried tomatoes and found them to be too chewy.
* Other vegetables: Celery and carrot

are best pre-cooked in any baked pasta dish
for obvious reasons. Flat leaf spinach adds
a nice flavor to a heavy, pasta-laden bake.
Fresh fennel cut into small dice adds a great
crunch foil to the soft baked pasta and
cheese. Fresh basil added at the last minute
is spectacular. And, don't forget the king of
all baked pasta components - eggplant.
This wonderful vegetable is perfect as it
soaks up all the flavor of the sauce, meats
and cheeses without disintegrating.
* Spices and other flavorings: Lemon
zest (if you are using a cream sauce), anchovy filets (chopped fine), cinnamon, cumin,
fennel seed, Calabrian chilies (chopped
fine), pickled red onion, thyme, rosemary,
chili flakes, fresh oregano and capers.
Cooked kale, radicchio and even smalldiced butternut squash with cream and sage
makes for a delicious baked pasta.
* Cheeses: Hard grated cheeses like
Pecorino Romano and ParmigianoReggiano act as flavorful glue in any baked
ziti. But, remember, they can burn if left on
near the outside. Whole milk ricotta will
add creaminess but is best mixed in with

http://caputocheese.com http://caputocheese.com

Pizza Today - September 2017

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