Mostaccioli / Penne

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Today is our wedding anniversary and we took in a flick ("Wild Hogs"😉
and went to a quasi-Italian eatery nearby. They had Mostaccioli on the
menu described thusly: "Sausage, mushrooms, onions, garlic & spices
tossed with penne and tomato sauce and baked with mozzarella." Now,
I'm thinkin' that mostaccioli is a type of pasta, not the finished dish.
May we have a vote, please, so that I can tell them they're wrong about
that, too. I had the Cappellini al Fresco, "Cappellini al Fresco
Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
olive oil." There was a fair amount of salt on the tomatoes, a lot of
garlic (burp) and it was really good. The waiter got a good tip in
spite of referring to me as "the lady" when he took our order. If he'd
been asking Rob for my order, that would have been one thing, but the
dufus was looking right at me. "And what will the lady have?" "Your
head, Bucko."

Mostaccioli: finished dish or type of pasta? You decide!

Happy Anniversary, now the only real question is who deserves sainthood - you or
Rob.... LOL

http://www.barillaus.com/Mostaccioli.aspx

Mostaccioli, known in Italy as "Penne Lisce," are a specialty of the Campania
Region in southern Italy which includes the cities of Naples, Capri and
Sorrento. Penne, which means "pen" in Italian, gets its name from its shape.
Penne are tube-shaped with angled ends cut to resemble a quill or pen point.
Unlike penne which are ridged, mostaccioli are smooth in texture. Mostaccioli's
smooth surface brings out the best in any kind of sauce, particularly light and
fresh ones. They are designed for chunky tomato, meat and cream sauces. They are
also commonly used in baked dishes with tomato sauce and cheese.

Shape!

or it should be labled BAKED MOSTACCIOLI.

Dimitri

Suggested Mostaccioli recipes:
Mostaccioli with Potatoes and Red Peppers (Mostaccioli con Patate Dolci e
Pepperoni Rossi)
Baked Mostaccioli (Mostaccioli al Forno)
Mostaccioli with Mushrooms & Zucchini (Penne lisca con Funghi e Zucchine)

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

In St. Louis, it's a dish AND a pasta. Like lasagne.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

the macaroni itself... which is basically a penne or ziti with ridges.

Dimitri said:

Mostaccioli, known in Italy as "Penne Lisce," are a specialty of the Campania
Region in southern Italy which includes the cities of Naples, Capri and
Sorrento. Penne, which means "pen" in Italian, gets its name from its shape.
Penne are tube-shaped with angled ends cut to resemble a quill or pen point.
Unlike penne which are ridged, mostaccioli are smooth in texture.

Get out!? I'm wrong? I said *with* ridges, you say not. <shrug> Ah well.

After my honeymoon my father told me I should be making my new husband
ziti.
Ziti=bridegrooms... but I suspect with a more phallic symbolism?

Geeeeeeeeez Pop, shutup!!!!

Melba's Jammin said:

Today is our wedding anniversary and we took in a flick ("Wild Hogs"😉
and went to a quasi-Italian eatery nearby. They had Mostaccioli on
the menu described thusly: "Sausage, mushrooms, onions, garlic &
spices tossed with penne and tomato sauce and baked with mozzarella."
Now, I'm thinkin' that mostaccioli is a type of pasta, not the
finished dish. May we have a vote, please, so that I can tell them

Happy Anniversary! And you're right, it's the name of the pasta. Perhaps
the chef couldn't come up with a decent name for the dish?

Jill

Melba's Jammin said:

Today is our wedding anniversary and we took in a flick ("Wild Hogs"😉
and went to a quasi-Italian eatery nearby. They had Mostaccioli on the
menu described thusly: "Sausage, mushrooms, onions, garlic & spices
tossed with penne and tomato sauce and baked with mozzarella." Now,
I'm thinkin' that mostaccioli is a type of pasta, not the finished dish.
May we have a vote, please, so that I can tell them they're wrong about
that, too. I had the Cappellini al Fresco, "Cappellini al Fresco
Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
olive oil." There was a fair amount of salt on the tomatoes, a lot of
garlic (burp) and it was really good. The waiter got a good tip in
spite of referring to me as "the lady" when he took our order. If he'd
been asking Rob for my order, that would have been one thing, but the
dufus was looking right at me. "And what will the lady have?" "Your
head, Bucko."

Mostaccioli: finished dish or type of pasta? You decide!

Happy, Happy anniversary.
Rob is a lucky man, I know that first hand.

Type of pasta.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

Mostaccioli are a kind of biscuits made expecially in central (i.e. Umbria)
and southern Italy. Theyr name comes from the grapevine must ("mosto" in
italian) used in the dough, along with honey and, sometimes, candied fruit.
Theyr shape is that of a finger, maybe that restaurant there is making a
pasta format with a similar shape and size and called them mostaccioli, or
maybe they just don't know nothing about italian food (the dish with
mushrooms and tomato is italian as the Apollo XI rocket is) so they just
found the first italian sounding name and put it on theyr macaronis to give
them a more eye-talian look? Or again: maybe theyr cook is from an area
where they have a kind of pasta they call mostaccioli?
Who knows.
Instead, the second dish (Cappellini with tomato, garlic, basil and olive
oil) is clearly italian: filologically central southern italian, but now you
find dishes like that also here in the north. And it is a very nice treat,
also 😉
--
Vilco
Think pink, drink rose'

Vilco said:

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

Mostaccioli are a kind of biscuits made expecially in central (i.e. Umbria)
and southern Italy. Theyr name comes from the grapevine must ("mosto" in
italian) used in the dough, along with honey and, sometimes, candied fruit.
Theyr shape is that of a finger, maybe that restaurant there is making a
pasta format with a similar shape and size and called them mostaccioli, or
maybe they just don't know nothing about italian food (the dish with
mushrooms and tomato is italian as the Apollo XI rocket is) so they just
found the first italian sounding name and put it on theyr macaronis to give
them a more eye-talian look? Or again: maybe theyr cook is from an area
where they have a kind of pasta they call mostaccioli?
Who knows.
Instead, the second dish (Cappellini with tomato, garlic, basil and olive
oil) is clearly italian: filologically central southern italian, but now you
find dishes like that also here in the north. And it is a very nice treat,
also 😉

(Umbrian agreeing.. nod, nod.)

I am surprised at times when traveling arounf Italy how many really
local dishes there are, and some are dishes that are so good I can
hardly believe they haven't become national. I disqualify pizzocheri
from the list, but happily add cavatelli, fagioli e cozze to it.
Since it seems you are in the north, what makes people like pizzocheri
so much? I hate it.

--
ÐÏࡱá

--
Posted via a free Usenet account from http://www.teranews.com

Giusi said:

I disqualify pizzocheri from the list, but happily add cavatelli, fagioli
e cozze to it. Since it seems you are in the north,

Yup! Reggio Emilia, between Parma and Modena, 60Km west from Bologna.

Quoted message said:

what makes people like pizzocheri
so much? I hate it.

In the original area of pizzoccheri, which is Valtellina, they are used to
many dishes coming from "grano saraceno" (maybe it's "durum wheat" but I'm
not sure), also polenta is made with a rougher texture, and with lots of
cheese too (Casera, Bitto). The reason is in theyr sakes, and yours and mine
are different. Anyway, I like pizzoccheri, I don't do them often but like
them, expecially with a good dose of Casera (which I prefer over Bitto) and
the little steamed carrots.
Have it with a good bottle of Sassella of Inferno, maybe by Nino Negri, and
they're fantastic! Not under out August sun, anyway 😉
--
Vilco
Think pink, drink rose'

Vilco said:

Have it with a good bottle of Sassella of Inferno

It should have read "Sassella OR Inferno", both sub-zones of the Valtellina
DOCG area.
--
Vilco
Think pink, drink rose'

"Default User" <[email hidden]>
news:[email hidden]:

Quoted message said:

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

In St. Louis, it's a dish AND a pasta. Like lasagne.

Brian, glad I read your post before responding. What you said is the norm
here in St. Louis. Sometimes the mostaccioli comes with meat balls...
sometimes it doesn't. Sometimes it's baked, sometimes it's not. Depends
on who is making it and/or which restaurant is serving it. Charlie Gitto's
on The Hill calls it just plain old Mostaccioli (or at least they used to).

Michael

--
This is how it works in my house. Click the pic to enlarge it:
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There is even an Alfredo Mostaccioli. Will this start a new discussion?

"kilikini" <[email hidden]>
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Quoted message said:

Michael 'Dog3' Lonergan said:

"Default User" <[email hidden]>
news:[email hidden]:

Quoted message said:

Melba's Jammin' wrote:

> Mostaccioli: finished dish or type of pasta? You decide!

In St. Louis, it's a dish AND a pasta. Like lasagne.

Brian, glad I read your post before responding. What you said is the
norm here in St. Louis. Sometimes the mostaccioli comes with meat
balls... sometimes it doesn't. Sometimes it's baked, sometimes it's
not. Depends on who is making it and/or which restaurant is serving
it. Charlie Gitto's on The Hill calls it just plain old Mostaccioli
(or at least they used to).

Michael

I just looked at their website, Michael. It's very well done, but no
Mostaccioli is listed. I saw a few things I'd like to try, though. :~)

kili

I haven't seen their website in a long time and I have not been there in 5+
years. We've been banned for life from entering the establishment, thanks
to my dear friend Ruth... Yes, you know who you are Ruth.

Michael

--
This is how it works in my house. Click the pic to enlarge it:
http://tinypic.com/view.php?pic=42ko0mf
-remove "foodie" to email

Michael 'Dog3' Lonergan said:

"Default User" <[email hidden]>
news:[email hidden]:

Quoted message said:

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

In St. Louis, it's a dish AND a pasta. Like lasagne.

Brian, glad I read your post before responding. What you said is the
norm here in St. Louis. Sometimes the mostaccioli comes with meat
balls... sometimes it doesn't. Sometimes it's baked, sometimes it's
not. Depends on who is making it and/or which restaurant is serving
it. Charlie Gitto's on The Hill calls it just plain old Mostaccioli
(or at least they used to).

Michael

I just looked at their website, Michael. It's very well done, but no
Mostaccioli is listed. I saw a few things I'd like to try, though. :~)

kili

In article <[email hidden]>,

Giusi said:

hardly believe they haven't become national. I disqualify pizzocheri
from the list, but happily add cavatelli, fagioli e cozze to it.
Since it seems you are in the north, what makes people like pizzocheri
so much? I hate it.

Per favore, Giusi, what is pizzocheri?
Grazie.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article <[email hidden]>,

Default User said:

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

In St. Louis, it's a dish AND a pasta. Like lasagne.

Quoted message said:

Brian

OK, but when they make the mostaccioli, do they make it with mostaccioli
or do they use penne pasta?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin said:

OK, but when they make the mostaccioli, do they make it with mostaccioli
or do they use penne pasta?

In my experience, it depends on the part of town. On "The Hill", my
favorite place for pasta is Cunetto's; their Pennine al Bolognese is pretty
much what many of us grew up eating as "mostaccioli". They use mostaccioli
pasta served with an excellent meat sauce. Other parts of town, restaurants
make a dish they Mostacccioli on the menu, but is made with penne. There
are parts of town where you cannot attend a catered event (wedding, funeral,
bocce match, etc) without encountering mostaccioli. Pretty much everywhere
I have had mostaccioli (the dish) in this town, it has been
(mostaccioli/penne/ziti) pasta with meat sauce and cheese; sometimes it's
baked, sometimes it's not
I have a box of each (mostaccioli and penne) on hand and the only difference
is can see is, the penne has ridges and the mostaccioli doesn't.

--
Change Cujo to Juno in email address.

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

Happy anniversary. I thought mostaccioli was a big, fat noodle, big
enough that you could stuff it with meat or cheese.

So, how was the movie?

Becca

Melba's Jammin said:

In article <[email hidden]>,

Default User said:

Melba's Jammin said:

Mostaccioli: finished dish or type of pasta? You decide!

In St. Louis, it's a dish AND a pasta. Like lasagne.

Quoted message said:

Brian

OK, but when they make the mostaccioli, do they make it with
mostaccioli or do they use penne pasta?

What's the real difference? Until somewhat recently (years, but still),
the stores never carried anything called "penne". Shape-wise, they're
virtually identical.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)