Not actual DFH beer.
Yes, a repeat of the beer style and food style from last night. It was such a winner, and I was in the mood for pasta.
This is the same homebrew that Doug recently paired. Highly phenolic, fruity and spicy. Close to four years old, but this is a style that ages very well.
You, too, can clean out your fridge and make something tasty!
The pasta was a chance to clear some stuff out of the fridge while still creating an excellent meal. We had a little left in a jar of vodka sauce, a little alfredo, and a little sour cream that all needed to be cleared out. Plus some italian dressing seasoning, a can of diced tomatoes, the remaining cloves in a head of garlic, and some ground beef. Also, half a bag of shredded mozzarella and half a bag of a blend of parmesan cheeses.
My preference would have been to put this with penne, but we only had a few scant noodles of that sitting in the bottom of a box. So I poured that in but had to add a lot of macaroni to fill things out. After it was all cooked, I put it in a casserole dish and topped with all the cheese and baked for 20 minutes until the cheese was lightly browned.
Good results on the pasta, and again, a Belgian strong dark went nicely. Yum.
Tags: homebrew, mozzarella, parmesan
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