We had our creepy Halloween dinner last night. The girls didn't really appreciate the creepiness, but they ate it right up.
I told them the farfalle pasta was bats. And look at that stringy mozzarella...doesn't it look like spider webs?
I've seen these breadstick fingers made before. Mine rose a bit too much in the oven. The girls didn't think they really looked like fingers. I told them they were the fingers of a nine-month pregnant woman who had been walking around a lot in the heat.
If that doesn't scare them, I don't know what will.
Bats and Spiderwebs
1 lb bowtie pasta
2 tsp olive oil
2 garlic clove, minced
2 (28 oz.) can diced or crushed tomatoes
1/2 tsp dried oregano
1/4 tsp sugar
1 lb mozzarella cheese, cut into small cubes
1/2 cup grated Parmesan
Preheat oven to 400. Cook pasta according to package instructions. Drain; set aside.
Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic; saute about one minute. Add tomatoes, oregano and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 10-15 minutes. Season with salt.
Add pasta and half the mozzarella; toss to combine. Transfer to a baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly brown, 10 to 15 minutes.
1 T. Yeast
1½ cups warm water
3 cups flour
2 T. sugar
1/2 t. salt
Whole almonds (fingernails)
Dried Rosemary and Coarse Salt (for knuckle hair)
Preheat oven to 350*.
In bowl of electric mixer, combine yeast, water and 1 T sugar. Let sit five minutes. Add remaining sugar, salt and flour. Mix on high for 3 minutes. Rest 10 minutes. Roll out into thin breadsticks. Brush with butter. Cut shallow slices for knuckles. Press almonds on tips. Sprinkle with salt and rosemary. Rest 10 more minutes. Bake 15-20 minutes.