I wanted to use Ugli tomatoes, but the stores don't have them, so I used a carton of fresh Campari tomatoes. {and a thank-you! to whomever told me about those. I'd thank you personally if I could remember...umm...anything.}
I went with your suggestion to double the cheese and the only issue I had was using dried oregano. No store around here had fresh oregano available (...such a pity) and so I used dried. Naaa....it does not live up to the fresh basil and Italian parsley. Won't be doing that again.
Rather than use a pound of pasta, I used only a few ounces of pasta and instead tossed everything with fresh baby greens and romaine, toasted pine nuts, cubes of toasted asiago foccacia, slivers of dried tomatoes, and some shaved parma.
Yum. Can't wait to find fresh oregano and large tasty tomatoes.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=11746
I went with your suggestion to double the cheese and the only issue I had was using dried oregano. No store around here had fresh oregano available (...such a pity) and so I used dried. Naaa....it does not live up to the fresh basil and Italian parsley. Won't be doing that again.
Rather than use a pound of pasta, I used only a few ounces of pasta and instead tossed everything with fresh baby greens and romaine, toasted pine nuts, cubes of toasted asiago foccacia, slivers of dried tomatoes, and some shaved parma.
Yum. Can't wait to find fresh oregano and large tasty tomatoes.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=11746