Sunday, June 6, 2010
Arriverderci Italian Fest and Cavatini
Oh and how we ate and drank all weekend. When I tell you that we went through 1,000 jello shots, that is no exaggeration. We counted; and we had two team members who were gracious enough to spend sleepless nights making them. Not to mention our dedicated cooks; our team had awesome gravy this year to enter into the contest, and we even placed 7th in the "Anything Italian" competition with lamb spindini. One of the girls on our team also made the best tiramisu cupcakes. No joke. They were a-maz-ing. I'm gonna have to get my hands on all the great recipes. Way to go Holy Cannoli!
Saturday night was my favorite. It's the last night before we tear down the tents on Sunday morning. To feed the troops, I contributed 3 lbs of pasta with this recipe for cavatini. This recipe comes from Stewart's aunt, and it's a favorite in this household. By the end of Saturday night, the tray of cavatini was scraped empty...along with every scrap of food we had to offer.
The closing ceremony for 2010's Italian Festival is brought to you by Connie Francis and Dean Martin with their rendition of "Arriverderci Roma". So long Italian Fest; until we meet again next year. I'll be waiting with fond memories...
Arriverderci festival italiano!
1 (48 oz) Prego traditional pasta sauce
1 lb penne pasta
2 lbs shredded mozzarella cheese (I use Kraft)
1 large package of Hormel regular pepperoni
Cook pasta. In a serving dish (11"x8") layer above ingredients in the following order: sauce, pasta, cheese, pepperoni. You should have two full layers. Bake at 350 degrees for 45-50 minutes. Let cool and serve.