February 23, 2012

Johnny Marzetti

I find non-descriptive recipe titles to be unhelpful at best. Take this recipe, for example. It is called "Johnny Marzetti" and when I told MM that is what we are having for dinner, he stared at me with a blank expression. So I said we are having a cheesy beef and noodle casserole, and he said, that sounds great! Now, I am sure if either of us were from Ohio or Columbus, specifically, we would have known immediately what this dish was. Apparently there was an old (now closed) restaurant in Columbus, Ohio called Marzetti's and Johnny was the owner's brother and this dish was named after him. I happened to find the recipe in the December 2011 issue of Saveur.

Furthermore, while doing some internet research on this dish, I found that people in New England refer to this dish as chop suey and thinking back to the chop suey my mom used to make, this is similar.

Overall, this dish was delicious and reheats beautifully. I followed the recipe as written, but you certainly don't need as much olive oil as the recipe suggests, especially if you are using a non-stick pan. I used cremini mushrooms instead of white button mushrooms, because something about white button mushrooms really eeks me out. I also put the pan under the broiler for the last couple minutes so the top would brown. Lastly, this recipe serves way more than 6 people - at least 8.

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