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Spag Bol
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When you're serving spag bol...using the world famous ragu of course...how do you serve it? Im talking about serving it to guests rather than just family.
Do you put an amount of spag on each plate then an amount of bol?
Do you put the whole load of spag in a big bowl, add bol and mix the two together, put it on the table so everyone can help themselves?
Put the spag and and bol separately on the table? Spag can glue itself together very easily.
Any other suggestions for serving no it up?
This is a halfway serious question so I'd appreciate that type of answer.
Thanks.
Do you put an amount of spag on each plate then an amount of bol?
Do you put the whole load of spag in a big bowl, add bol and mix the two together, put it on the table so everyone can help themselves?
Put the spag and and bol separately on the table? Spag can glue itself together very easily.
Any other suggestions for serving no it up?
This is a halfway serious question so I'd appreciate that type of answer.
Thanks.
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Knock up a nice green salad. Little gem, cubed and peeled cucumber, green pepper finely sliced, spring onion chopped, celery diced optional, but you have to use a good granny smith apple cubed again, (not peeled) and if you have them a few green grapes. Toss with a low fat Greek or natural unsweetened yoghurt. Works great with a Lasagne too. I would dish it up in individual warmed shallow bowls with the sauce ladled on top as you would expect in an Italian Restaurant, Parmesan optional, Garlic Bread served just before the main meal.
I haven't cooked spag bol en masse since my friend and I had a pasta disaster when we were cooking it for the local cricket club's after match meal. We put too much pasta into the pot and it stuck together. God knows how we managed to rescue it (just) Thank God for copious amounts of wine to soften the blow
Evening ethandron,
We serve it up in the kitchen/diner, by putting spaghetti on plate first, and bolognese sauce on top..not covering all the spaghetti..If guests want more sauce or pasta, give them more, as cook enough and keep back in case.
Put garlic bread ( Peter Kay will not be impressed ) grated cheddar and parmesan cheese on dining table. We have a seperate dining room, in addition to the kitchen diner, which can accommodate up to 16 people....We use both to entertain, depending on how many friends/family we have.
We sometimes put in some meatballs in the sauce, and ask who would like them with or without.
Do the same for Chilli con carne dishes, and the same for types of Curry's too, with either rice or chips, or both, unless we're, in Spring or Summer, eating out in the garden, where we put everything in dishes, and people just help themselves, and serve their own.
We serve it up in the kitchen/diner, by putting spaghetti on plate first, and bolognese sauce on top..not covering all the spaghetti..If guests want more sauce or pasta, give them more, as cook enough and keep back in case.
Put garlic bread ( Peter Kay will not be impressed ) grated cheddar and parmesan cheese on dining table. We have a seperate dining room, in addition to the kitchen diner, which can accommodate up to 16 people....We use both to entertain, depending on how many friends/family we have.
We sometimes put in some meatballs in the sauce, and ask who would like them with or without.
Do the same for Chilli con carne dishes, and the same for types of Curry's too, with either rice or chips, or both, unless we're, in Spring or Summer, eating out in the garden, where we put everything in dishes, and people just help themselves, and serve their own.
In Italy, pasta is the starter before the main meal. I tend to just stick with that because it is so lovely. I remember eating an asparagus pasta on a horse trail riding trip in Tuscany and I can still remember it, even though it was more than 10 years ago. It was made by the Mother in Law of the people who owned the stables. You can't get better than that and it is such simple food as well.
