Tyler Florence shares his recipe for Baked Ziti. He starts a pan of salted water heating up for the ziti pasta. He crumbles spicy pork Italian sausage and sweet pork Italian sausage and adds them to a saute pan with a bit of oil to start browning. He adds chopped fresh basil and thyme to the sausage. He also adds sliced onions and crushed garlic to the sausage. He opens a can of whole peeled San Marzano tomatoes and crushes them by hand and adds them to the sausage to make the sauce. Tyler drains the cooked ziti and adds it back to the pot in which it cooked, then adds the sauce to the ziti and stirs it together. He adds chopped up mozzarella and fresh grated Parmesan to the pasta. He adds a little chile flake to add some spice. He pours the ziti into a baking dish, sprinkles more Parmesan cheese on top and makes a “roof” with slices of buffalo mozzarella cheese. He bakes it at 375 degrees F.
Tyler Florence shows how to make an arugula salad with shaved Parmesan cheese and an olive oil-lemon juice dressing. He believes you should splurge on cheese and demonstrates how to use a vegetable peeler to shave off thick strips of Parmigiano-Reggiano cheese. To make the dressing, Tyler pours extra-virgin olive oil into a bowl then squeezes fresh lemon juice into it, stirs and adds a bit of salt. Fresh, prewashed arugula is added to a bowl and topped with the shaved cheese. Once topped with some dressing, it's ready to enjoy.
For those who hate the taste of cauliflower, Ina shows how to roast florets and top them with two different cheeses to give them a flavor everyone will love.
Baked upside-down and inspired by shrimp scampi, this new twist on classic garlic bread features aromatic herb-garlic butter with red pepper flakes, fresh shrimp and toasted sesame seeds.
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