[Sca-cooks] Period pasta sauce

Christiane christianetrue at earthlink.net
Tue Dec 15 13:30:28 PST 2009

>Christiane wrote:
>>> I couldn't spot a price for fresh tuma, but I find pasta with cheese 
>>> isn't excessively expensive to serve, even if cheese isn't exactly 
>>> economical.  200g of cheese + 50g of butter is plenty for 500g of dry 
>>> pasta, and that makes at least 12 feast portions. 
>> I spotted in a Chicago foodie's blog the price of the fresh tuma he obtained; $12 a pound. Eeep. 
>If you're paying (say) $2/lb for pasta, that's under 60 cents a serving.

>Antonia di Benedetto Calvo

Well, when you put it like that ... and as Johnnae pointed out, provatura may be a good substitute if you can't get fresh tuma and you don't want to use fresh mozzarella.

This whole discussion may have become the basis for an A&S entry for me ...


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