by John Marquez
While some of us went to a meeting with Chef Cindy last Friday, and others visited San Francisco State University. The rest of us stayed in class and cooked Ziti. We cooked Vegetarian Ziti with Marinara Sauce and Ziti with Italian-style meatballs.
We had vistors from the Vincente Continuation High School in Martinez, a town about 10 miles away on the Sacramento River. There were about 10 visitors.
We topped the vegetarian ziti with marinara sauce. Here’s the recipe:
3 cups of diced onions
1/2 cup Italian seasoning
1/2 cup chopped garlic
1 cup of olive oil
1 tablespoon salt and cayenne
1 #10 can crushed tomatoes
1 #10 can tomato sauce
Dice the onions and chop the garlic. Saute the garlic and onions on medium high till brown and tender. Add all the spices, sauces and water. Cook for 1 hour. Can be used immediately, kept in the refrigerator for up to four days, or frozen.
We topped the other batch of ziti with meatballs. Here’s the recipe:
Italian style meatballs or meatloaf
1 pound of ground beef or ground turkey
2 ounces ricotta cheese
2 ounces Parmesan cheese
2 ounces Marinara sauce
2 ounces of oatmeal, cracked wheat, cooked brown rice or quinoa
2 ounces chopped spinach
2 ounces shredded zucchini
Heaping teaspoons, one each, of these spices: cayenna, black pepper, garlic powder and salt.
Mix everything together. Form into patties, meatballs or loaves. This recipe serves 5, so we multiplied it by 10.
Buon Appetito! That means “Enjoy Your Meal!” in Italian.