Yeah we hard boil about four to five eggs, then we finely chop them and spread a bit on each layer. It acts like a binder mixing with the other ingredients. My family is from Southern Italy (Calabria) and that is how it is made there. If you like eggs I highly recommend it, if you don't like eggs then it is easily omitted.

 

I use raw egg when making Ziti, mixed into the Ricotta before mixing in the ziti. I do not do the same when I make a lasagna (which is infrequent, much more work than the ziti is).

Patty- I prefer fried when just Cindy and me or just me. When we have more over, I bake it as well. We used a cooling rack on top of the sheet pan so it doesn't sit in the pan.

Dave- I don't like honey mustard as a flavor, but that dish overall looks good.

 

Raw egg with ricotta works well, to give it a fluffier texture, otherwise ricotta can be a bit dense after cooking, the egg works well with it in many types of dishes. Sometimes we stuff pasta shells with a ricotta mixture and we definitely use raw eggs in that so it doesn't get too dense and is more "fluffy"

 

I have not made lasagna lately, but when I do, I use Vito’s mom’s sauce with meatballs and Italian sausage. The rest is the basics - ricotta mixed w/raw eggs, mozzarella and Parmesan. And the lasagna noodles of course.

 

It was honey and dijon mustard - - too sweet for our tastes as well but it looked good. It was good once the excess was wiped off.

 

I have a similar recipe but for pork loin, but it's maple syrup and mustard.

 

Vito’s son sends us BBQ from Rendezvous in Memphis. I like it but it is a lot!! Three containers with about four meals for the two of us in each (eight sandwiches). Along with baked beans and cole slaw. I have one portion for us this afternoon and the other three back in the freezer. This time I am giving one of the containers to my nephew and his family.

 

^ It's amazing how they can ship food these days like that.

 

Ham. What can I say? I really enjoy it. It's simple, and I'm enjoying the leftovers from our Christmas ham, way more than I enjoy leftovers from Thanksgiving turkey. We've had a ham salad, Rick made a quiche. We will have it once more as a meal later this week.

Tonight it's fish, (white haddock/scrod, a young fish, not too thick) pan fried with some veggies. When I went to the fish store I noted the price of sea scallops at $34.99/pound. I didn't buy any.

 

Haddock has become one of my favourite fish in recent times, my absolute favourite was Halibut but Haddock is just as good and less expensive. Most Haddock comes from Western oceans, I don't trust fish that comes from Asian locales, but that's just me. Pricey scallops eh ?