PIZZA PASTA CAKE
INTRODUCTION:
The roots of Pasta can be found in Ancient Italian History, corresponding to the areas of Tuscany, Umbria, and Lazio roughly about 700 BC.
They prepared a wheat and egg paste, but it was baked not boiled. There are artifacts from a period 3,000 years ago that look remarkably like pasta dies.
The ancient Greeks had some form of flattened dough that resembles lasagna. The knowledge to mix wheat and egg with water was known long before. But the result was roasted on hot stones. We could name it as the coarse style of baking or slowly come towards it. The Romans quickly followed suit in the 1st century AD with a layered dish comprised of 'lasagna' and meat or fish.
By the 5th century AD, cooking noodles was a common practice, But a more interesting aspect of its origin is that there are witnesses of its migration from the Arab World. This record of Pasta like preparation in the Arab world provides a basis that the practice spread to Italy from Arabia. With the incursion of Arabs into Sicily, they would undoubtedly have brought a food that could travel well. A flour-based product in the shape of strings was produced in Palermo at the time that might fit the bill.
Whatever the claims are for the origin of Pasta, it became more popular during the 14th century and by the 17th century, it was a common food throughout the region. Pasta really took off in America around the turn of the century. Spaghetti, lasagna and many other forms became widespread as a result. With the ubiquitous consumption of pre-made dried macaroni and cheese during WWII, the dish became a staple of the American diet for decades after.
But whatever its true origins, and subsequent history, one thing is sure. Pasta is here to stay.
Pasta has changed so little over the thousands of years that it has been made and consumed. While the ancient Greeks and Romans undoubtedly made and prepared pasta differently than is done now.
Any food which can satisfy and remain relatively unchanged for 500 years surely has some remarkable properties. Made from simple ingredients - wheat and eggs - and processed in a simple way - just basic mixing - are just two reasons, but fundamental ones. Healthy, appetizing and easy to prepare by simply boiling or baking.
The many shapes and sizes of pasta aren't just a modern marketing gimmick, either. They serve a good purpose. Providing lots of surface area on this starchy food allows sauces to cling well. Coming in a variety of useful shapes means the ability to stuff, layer or otherwise offer versatility in recipe invention.
Pasta, almost alone among foods, goes well with a huge variety of other ingredients. The range of compatible sauces, very simple Marinara is not found in other foods.
Pasta is a very healthy food, too. Despite its reputation, pasta is a low-calorie, heart-beneficial dish. With only 200 calories per cup (two servings) and a gram of fat, it is perfect even for those on a strict diet.
As a complex carbohydrate, it is digested slowly, leading to an even and gradual production of blood sugar. As a food high in fiber, there is evidence that it is helpful in forestalling intestinal and other cancers. Often fortified with folates and naturally packed with essential minerals, it is heart-healthy, as well.
It's easy to prepare, easy to cook and makes for a great presentation on the table. There's a good reason so many Italian restaurants continue to do good business. But it's equally welcomed at home where it can inexpensively feed a family of five or a party of fifty.
But one thing about pasta has changed dramatically over the centuries. There is today more helpful tools and machines to create and prepare pasta than ever before. The variety and utility of rollers, cutters, bowls and other tools are greater than ever. Materials science and ergonomic designs have made these things stronger, healthier and less expensive. Pasta making machines are cheaper, more reliable and come with a larger assortment of useful attachments than they did even as recently as twenty years ago.
So when you think of pasta, you don't need to think of a "food you really shouldn't eat" or one that is just mundane. It's healthy, can be prepared in a dazzling array of tasty dishes, and is just plain great.
EQUATION:
YIELD: 6-8 Servings
Boiling and Sauce making time: 30 Minutes
Assembling in Baking Dish: 20 Minutes
Baking Time: 30 Minutes
Total Time: 80 Minutes
Expenses: 800 Rupees (About 7 US Dollars)
WHAT WE NEED FOR OUR PIZZA PASTA CAKE:
- 500 Gram Penne Pasta
- 2 Tablespoons Olive Oil
- 500 Grams Beef or Chicken Mince (finely grounded)
- 1 Large Capsicum
- 2 Carrots
- 2 medium Carrots
- 3 Cloves Garlic
- 2 Cups Spicy Pizza Sauce (See my recipe on this blog)
- 1 Cup Mozzarella Cheese
- 1 Cup Parmesan Cheese
- 2 Green Chillies chopped
- Salt & Black Pepper to taste
- 2 Tablespoons Butter
- 2 Large Bread Slices
HOW WE'LL MAKE OUR CAKE:
- Boil pasta in a large cooking pot with salt until slightly under-boiled (12 to14 minutes). Use a large pot so the pasta doesn't stick together. When done, rinse them in cold water and drain again.
- Toss pasta with 1 Tablespoon olive oil for coating.
- Drizzle the oiled Pasta with some Parmesan Cheese and set aside.
- Now cook the Minced meat with spices and tomatoes as given above in one Tablespoon of remaining Olive Oil. (You can change the spices according to your taste).
- Take out half of the cooked meat and blend it to make a paste or meat sauce
- The filling is ready. Set aside. (I am sorry that the picture does not show the meat sauce)
- Break the Bread slices into small pieces.
- Preheat Oven to 200 C, 400 F or Gas Mark 4 for 20 minutes.
- Fix Silver Foil on bottom sides of the Springform pan, so that it may not leak while being baked. (As shown in the picture) Most Springform Pans do leak.
- Grease a 9-inch Springform baking pan and lay a layer of bread pieces at the bottom of the pan.
- Pour Pizza Sauce over the above layer of bread pieces.
- Now comes the trickiest part of the whole process which is fitting or filling the pasta pieces in a standing position in the baking pan over bread pieces and Pizza Sauce.
- It will take time and a lot of patience as well as a little messy for your fingers.
- Try fitting the pasta pieces in standing position, the soiled bread pieces will help its fixing.
- Sprinkle some Parmesan Cheese over the Pasta
- Now pour the Mince Sauce over the standing Pasta and fill their holes. Of course, it will take some time to fill all the pieces with the sauce but your efforts will result in ooohs and aaaahs of all. Stuffing meat sauce in each hole is not an easy task but doing it will give you satisfaction as well as the admiration of family and friends who'll be lucky to see your creation.
- Place the pan into the Oven and bake for 15 minutes
- Take it out of the Oven and generously drizzle grated Mozzarella Cheese on top.
- Bake again for 12-15 minutes more or till the Cheese turns golden
- Cool it on a wire rack for at least 15 minutes.
- Run a knife on sides and place a straight bottomed plate on top of the Bundt Pan and invert it. The Pizza Pasta Cake will easily slide onto the plate.
- Cut the slices in the same way as you cut the conventional cake and serve with any sauce you like.
How is it?
Hope you like this Cake, the effort put in assembling of the Cake is worth its novel taste, the mixture of Pizza and Pasta in shape of a conventional cake.
Get on with it and make this cake at your earliest, also remember to call your friends and unveil the Cake Pan filled with Cheesy Pasta with the taste of Pizza at the same time without any FEAR OF FAILURE.
InshaALLAH our next recipe will be
Thanks,
NOVICE
