Made with capellini pasta, chopped prosciutto, shredded smoked mozzarella cheese, grated parmesan cheese, bread crumbs, fresh flat-leaf parsley, eggs, butter, salt & pepper, and a drizzle of olive oil; served with marinara and tomato-basil sauce.
Well, this recipe called for a springform pan of which I did not own. So this forced me to go shopping—as only I love to do. I’ve never used a springform pan before and never knew what you’d need to use one for.
I figured if you had a round baking dish, why not use that? But NOW I understand. It all started to sink in after I used the little dillymajoogles on the pan to snap and unsnap it. How cool is that?! (It’s the little things that excite me.)
I love when I ‘live and learn’ something new all the time. Of course, I’m totally in love with my springform pan now. Now, hmm, what else to make in it?
This recipe didn’t have much flavor on its own for my taste buds so I definitely needed lots of the marinara sauce to go with it for flavor. If you wanted to eat it without the sauce, you’d probably need a little more salt or prosciutto to give it a little more oompf.
So, if you have nothing else to do today, find something that you can make inside a springform pan and have some fun unsnapping and snapping it into place.
Take-Away Life Lesson: Apparently springforms are for those recipes you can’t just turn upside down or there’ll be a big mess to contend with in some cases. Springforms keep the pretty shape all nice and neat.
Hey! 🙂 Just to let you know I enjoy you Blog very much and I have nominated it for the Sweet Blogging award! 😀 Here it is: http://carolinneworld.wordpress.com/2013/08/05/the-super-sweet-blogging-award/ congrats and keep it up, I love reading your posts! 🙂
Oh thanks so much Carolina! I’ll add it to My Blog Awards page! 🙂
Ice cream cakes work well in springform pans. Just let the ice cream soften a bit so you can spread it in the pan, top with crumbled cookies or something for the center and freeze that layer. Then soften a different kind of ice cream or more of the same, your choice and spread another layer over the cookie crumbles. Freeze that and then top with hot fudge sauce and freeze again. You can serve it like that, or put sprinkles or something on the hot fudge before freezing that layer, or add frosting flowers or words like “Happy Birthday” after the fudge freezes.
How cool! Thanks.
I love my springform pan! Thanks for the recipe, now I can use it for something other than cheesecake! 🙂
Me, too!!
Your lovely looking dish wasn’t flavorful enough? With prosciutto and two cheeses? 🙂 The parsley should also have added some “tang” to it?
Dillymajoogles? Now that’s girlie! Lol
Try bittersweet chocolate mousse cake in your new gizmo!
Maybe my taste buds were just off that day. Who knows? And I just LOVE the dillymajoogles word. LOL!
You’re quite silly… and that’s good. 🙂
You got that right! 🙂
Make cheesecake in it. I swear that is the only reason these magic pans were invented, to make cheesecake in. All other things are incidental!
Now that makes sense. Hmm. Good to know, plus I’ve never made a cheesecake before. Thanks!