Dear Starbucks. Thank you for improving the overall quality of coffee in America. Now please stop! Yes, it was a great idea to bring espresso and cappuccino to the masses, but enough is enough with the made-up Italian words. Basta!
First of all, the word “grande” means big, and so should not be used to describe a medium-sized drink. Its confusing, and just plain wrong. (And to spite you, I still ask for a medium.) As for the large, or venti (meaning “twenty” in Italian), every Italian knows that you don’t ever need to drink 20 ounces of anything, especially warm milk.
As for your new “macchiato,” a real macchiato is a simple little shot of espresso, with a little dollop of foamed milk on top. It has nothing to do with caramel, whipped cream, or anything resembling an ice cream sundae. And that frappuccino… the word is pure crapuccino if you ask me, and is almost as bad as the recently introduced word “fontiago” which I assume is some hybrid form of asiago and fontina cheeses (which sounds like genetic engineering to me).
So please, keep it in English, use Italian properly or not at all. You’ve made a fortune off of Italian culture, so have some respect!
I do like your new green logo, however, as it reminds me of spinach, my favorite food. Spinach goes with everything – cold in a salad, or steamed, sauteed, stuffed into chicken, on pizza, along with a steak, in an omelet. Anything is better with spinach. I love it in lasagna (followed by a real Italian espresso ristretto, which you can’t find at Starbucks . )
p.s. Check out our wine pairings to complement this dish.
Sunday Pasta ™: Lasagna agli Spinaci
- Total Time: 1 hour
- Yield: 6-8 1x
For the lasagna:
- 1 pound lasagna
- 1 pound spinach, cooked and chopped with liquid pressed out.
- 1 pound mozzarella cheese (chopped)
- 16 ounces ricotta cheese
- 1/2 cup parmigiano-reggiano cheese (grated)
- 2 eggs
- 1/2 teaspoon of each salt and pepper
For the sauce:
- 1 28 ounce can peeled tomatoes, with basil
- 1 onion (chopped finely)
- 1/2 olive oil
- 1 teaspoon of each salt and pepper
- Prepare the sauce: chop onion and saute in olive oil until golden brown. Puree the tomatoes and add to onions, with salt and pepper. Cook on low heat, uncovered for 1 hour until reduced.
- Prepare the ricotta mixture: In a large bowl, mix eggs into ricotta, add 3/4 of the mozzarella, the parmigiano and the salt and pepper.
- Assemble the lasagna: In plenty of salted water, cook the lasagna for 1/2 of the suggested package cooking time (about 4 or 5 minutes), drain and set aside. Coat the bottom of a bake-proof pan (9 x 11 or other similar size at least 3″ deep) with a little olive oil, and then cover with 3/4 cup of sauce. Then start layering: a layer of lasagna (slightly overlapping), a layer of the ricotta mixture, about 1/3 of the spinach; 3/4 cup of sauce. Repeat layers until you reach the the top of the pan. (Depending on the depth and size of the pan, you may have left over lasagna, or you can make more layers with slightly less filling between layers.) Cover top with a layer of lasagna, and 3/4 cup of the sauce, the remaining mozzarella and a generous sprinkle of parmigiano. Cover with aluminum foil and cook at 350 for 30 minutes. Remove foil and cook for 10-15 more minutes until top is browned. Remove from oven and let rest for 10 minutes before serving.