Prof. Pam Crabtree from New York University took time from her busy schedule to speak with us. Pam is a zooarchaeologist who has worked on archaeological sites from all over the world. Globally, she is recognized as a leading expert within zooarchaeology. We talk about her ongoing project in Ireland at the Dun Ailinne site. And her more recent involvement in the Kinik Hoyuk and Tepecik projects in Turkey. We go into great detail about these projects, the research to investigate early horse domestication from southern Cappadocia, and her Baked Ziti recipe that is fit to feed a small army of hungry archaeologists!
Baked Ziti recipe
Baked Ziti (using ingredients available in Ireland)
One large and one small jar of marinara sauce
One pound (or, 500 grams) penne pasta
One egg beaten
One container mascarpone cheese (ca 8 oz)
One large container (16 oz.) cottage cheese
Parsley, oregano, and basil to taste
One bag (ca. 500 grams) shredded mozzarella
Ca. 250 grams grated parmesan cheese
Cook penne for about 9-10 minutes until al dente. Drain and rinse with cold water to stop cooking
Mix the egg, mascarpone cheese, and cottage cheese, and add about ½ tablespoon each of basil, oregano, and parsley
Spread a small amount of spaghetti sauce in the bottom of a large (ca. 9 by 13 inch) pan
Cover with half the pasta, followed by half, the mascarpone mix, and half the remaining sauce, and half the mozzarella
Add a second layer of pasta, mascarpone, sauce, and mozzarella, and top with some grated parmesan
Bake in a 375 degree oven (about 200 Celsius) until the cheese is melted and the sauce is bubbling
Let stand about 10 minutes before serving
This recipe will serve 7-8 hungry excavators when served with salad and garlic bread!
Here is a link to the Kinik Hoyuk Project!