Some baked ziti/sauce questions for the cooks out there

I am making baked ziti for the first time on Thurs. I am using Giada Di Laurentis recipe. I have a couple questions! -

1. Her sauce recipe calls for sausage - I am a vegeterian so I am going to omit it, will it make a huge difference in flavor?

2. If the recipe calls for "sprig fresh thyme" - um - so can I use dried thyme seasoning? Or is there such thing as fresh thyme???? what about fresh parmesan cheese? Can I use the grated kind in the container from the store?

3. Here is a line from the recipe - Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. " what the heck is a sprig?

4. her recipe calls for kosher salt - whats the difference? Can I use regular salt?

TIA!

Re: Some baked ziti/sauce questions for the cooks out there

Posted by DeniseMarie

I am making baked ziti for the first time on Thurs. I am using Giada Di Laurentis recipe. I have a couple questions! -

1. Her sauce recipe calls for sausage - I am a vegeterian so I am going to omit it, will it make a huge difference in flavor?: the sausage imparts a deeper meat flavor (and if it's pork, a certain amount of sweetness) but there are plenty of meatless ziti's made every day. it will change the flavor for sure, but not in a bad way. it will just be marinara.

2. If the recipe calls for "sprig fresh thyme" - um - so can I use dried thyme seasoning? Or is there such thing as fresh thyme???? what about fresh parmesan cheese? Can I use the grated kind in the container from the store?- yes, there IS fresh thyme (they make the dried stuff out of it). you CAN substitute fresh for dry, but you'd have to lessen the amount of the dry herb. if you can find the fresh in your supermarket (most have a fresh herb section) I would do that.

as far as the cheese goes, I am a cheese snob. EVERYTHING tastes better with FRESHLY GRATED parmiggiano reggiano. it's not cheap, but you will love that wedge. I wouldn't ever substitute that.

3. Here is a line from the recipe - Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. " what the heck is a sprig?- a sprig is the little branch the herbs are attached to. she just means to add the herbs (if they are fresh, she wants you to just throw it in whole)

4. her recipe calls for kosher salt - whats the difference? Can I use regular salt?- kosher salt has bigger grains than table salt, and it's also less "salty" so you'll have to also adjust accordingly. the good thing about making sauce is that you can do everything "to taste" so go in with a lesser amount, taste it, and work your way up.

TIA!

Message edited 4/20/2009 10:16:38 AM.

Re: Some baked ziti/sauce questions for the cooks out there

Posted by Ophelia

Posted by DeniseMarie

I am making baked ziti for the first time on Thurs. I am using Giada Di Laurentis recipe. I have a couple questions! -

1. Her sauce recipe calls for sausage - I am a vegeterian so I am going to omit it, will it make a huge difference in flavor?: the sausage imparts a deeper meat flavor (and if it's pork, a certain amount of sweetness) but there are plenty of meatless ziti's made every day. it will change the flavor for sure, but not in a bad way. it will just be marinara.

2. If the recipe calls for "sprig fresh thyme" - um - so can I use dried thyme seasoning? Or is there such thing as fresh thyme???? what about fresh parmesan cheese? Can I use the grated kind in the container from the store?- yes, there IS fresh thyme (they make the dried stuff out of it). you CAN substitute fresh for dry, but you'd have to lessen the amount of the dry herb. if you can find the fresh in your supermarket (most have a fresh herb section) I would do that.

as far as the cheese goes, I am a cheese snob. EVERYTHING tastes better with FRESHLY GRATED parmiggiano reggiano. it's not cheap, but you will love that wedge. I wouldn't ever substitute that.

3. Here is a line from the recipe - Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. " what the heck is a sprig?- a sprig is the little branch the herbs are attached to. she just means to add the herbs (if they are fresh, she wants you to just throw it in whole)

4. her recipe calls for kosher salt - whats the difference? Can I use regular salt?- kosher salt has bigger grains than table salt, and it's also less "salty" so you'll have to also adjust accordingly. the good thing about making sauce is that you can do everything "to taste" so go in with a lesser amount, taste it, and work your way up.

TIA!

hope this helps. kudos to you for taking it on from scratch!!!!

Re: Some baked ziti/sauce questions for the cooks out there

Just wanted to add that boca makes a meatless italian sausage- I have been using it in my sauce and while its not quite the same its very good!