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Schiaffetoni

Cuisine: Italian
Type: Meat, Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Giant rigatoni or cannelloni pasta
1 1/2 lbs 681g / 24ozItalian sausage
1/2 lb 227g / 8ozProsciutto cotto - cut into 1/4" cubes
3   Eggs
1 cup 237mlGrated pecorino - divided
1/2 cup 73g / 2.6ozFinely-chopped Italian parsley
2 cups 474mlBasic tomato sauce - see * note

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Bring 6 quarts water to a boil and add 2 tablespoons salt.

Roast the sausage 20 minutes at 375 degrees and cool. Raise oven heat 400 degrees.

Cook pasta according to package instructions but remove 1 minute early. Drain and refresh with cold water and drain again and set aside. Place cool cooked sausage in food processor and pulse until ground but not much. Place in a large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 cup chopped parsley and mix well. Season with salt and pepper and carefully stuff, using a piping bag or a small spoon, into pasta tubes. Layer pasta tubes in an oiled 8-inch by 10-inch baking dish, alternating with Basic Tomato Sauce and grated cheese, until dish is full. Place in the oven and cook 15 to 20 minutes until golden-brown and crispy on top and serve.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5721)

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