You have reached your limit of free articles this month.

Enjoy unlimited access to myAJC.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myAJC.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myAJC.com.

breaking news

Waffle House co-founder dies a month after his partner

From the menu: Tuscany at Your Table


I have come to depend on Tuscany at Your Table’s Spaghetti Torte. It makes a wonderful lunch and is family friendly for a quick weekday meal. I wonder if Chef Luigi would share the recipe so home cooks could be in on the secret. Most of the other treats I enjoy there are more complex, as Luigi is a talented chef, but I think this is one we can recreate. — Laurel Marvin Jacobs, Stone Mountain

Meredith and Luigi D’Arienzo were happy to provide the recipe for their Spaghetti Torte, a dish typical of southern Italy. When they sent the recipe, they wrote, “In the Neapolitan dialect, it’s called ‘a pizz e maccarun,’ or ‘macaroni pizza,’ sometimes also ‘frittata e maccarun’ (macaroni frittata). The idea behind the dish is that it’s a way to use leftover pasta and serve it in a new way the next day. There are a million variations, some with pancetta, others with mushrooms, sometimes without the red sauce, etc. Also it’s very popular for the Monday after Easter, when traditionally, young people (after having spent all day on Easter Sunday with their families) go off for a picnic with their friends, and this is an easy dish to pack and take with them. It is also a popular street food in Italy, especially in the south. Buon appetito!”

You’ll find it’s an easy way to use several leftovers including a bit of the marinara sauce you would have served with the pasta its first time around. Smoked scamorza is a semi-soft white cheese similar to mozzarella but drier. Tuscany at Your Table usually has it available for sale in its deli case, but if you have trouble finding it, the D’Arienzo’s suggest you can substitute smoked mozzarella or smoked provolone. For the ricotta, they use whole milk, but part skim would work as well. 



Reader Comments ...


Next Up in Food

The 10 most anticipated restaurant openings of 2017
The 10 most anticipated restaurant openings of 2017

The rest of 2017 is set to bring a spate of new restaurant openings, and our mouths are already watering. Here are the eateries that we can’t wait to see open their doors this year: Ama:In 2016, Angus Brown and Nhan Le closed Lusca in Buckhead, opened 8Arm along Ponce de Leon Avenue, and started work on Ama inside Paris on Ponce, which...
Explore where to eat in Atlanta with AJC’s Spring Dining Guide
Explore where to eat in Atlanta with AJC’s Spring Dining Guide

The onset of spring sure does put us in a happy mood. Warm weather means we can finally shed sweaters and jackets. The days are getting longer. Summertime, swimming pools and vacation are on the horizon. Food lovers start to do happy dances as the change in season brings a new round of fresh produce to the plate. Patios reopen and al fresco dining...
Let’s eat: Chocolate, Salt and Pepper Sables
Let’s eat: Chocolate, Salt and Pepper Sables

These peppery French butter cookies are a grown-up’s version of a milk chocolate bunny. Sandy in texture, with the flavor of chocolate shortbread, they melt in your mouth, with a salty finish that’s a terrific contrast to the sable’s sweetness. You definitely won’t want to share. I suggest doubling or even tripling the recipe...
Everything’s up to date (for 1958, that is)
Everything’s up to date (for 1958, that is)

Forget the famous power lunch. For the time being, forget about any lunch at all in the rooms that used to house the Four Seasons. When the Grill, the first of two new restaurants in the Seagram Building space, opens to the public next week, it will serve only dinner. Jeff Zalaznick, a partner in Major Food Group, which now runs the restaurant complex...
How to make a sushi bowl
How to make a sushi bowl

Deconstruction once ruled academia. The literary theory insisted that the text (pre-texting) be taken apart, like some Lego castle, and left in pieces on the classroom floor. The game kept professor and student busy for years. Now new fads roam campus, and deconstruction has moved on to the menu. The enchilada, for instance, no longer dresses for dinner...
More Stories