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Neapolitan baked pasta with meatballs | Tutorial

28/08/2015

  Pasta al forno

 Baked pasta in the Neapolitan time is the recipe proposed during feast days to enjoy meal with the family. Everyone of us has a wonderful memory of it. Here is the recipe to prepare it easily according to tradition.

Here are the steps to prepare it:

make the tomato sauce

Pasta al forno, il sugo

 

– make and fry the meatballs

Pasta al forno, le polpettine

the meatballs

Pasta al forno, le polpettine fritte

the fried meatballs

– cut the scamorza cheese into thin slices

Pasta al forno, la scamorza

 

–cut the Neapolitan salami into pieces

Pasta al forno, il salame napoletano

 

– season the pasta, when it has half-cooked, with the tomato sauce and the grated Parmesan cheese

Pasta al forno, gli zitoni a metą cottura con pomodoro e parmigiano

 

– put half the zitoni pasta in the pan and stuff the first layer

Pasta al forno, il primo strato

 

– arrange the second layer and sprinkle with Parmesan cheese and breadcrumbs before baking

Pasta al forno pronta per la cottura

 

– Bake about 20 minutes at 180°C and take it out of the oven after the surface has become golden brown :)


Ingredienti Ingredients for 6 people

500 g zitoni (or pennoni) pasta

200 g scamorza cheese

600 g peeled or pulped tomatoes

200 g Neapolitan salami

250 g minced meat (veal or vean and pork)

2 eggs

2 spoonfuls of extravirgin olive oil

1 clove of garlic

200 g breadcrumbs

100 g Parmesan cheese, grated

basil

1/2 cup of flour

salt to taste

seed oil for frying

Preparazione Directions

1. Brown the clove of garlic in a capacios pan (then remove it) in the extravirgin olive oil and prepare a suce with the peeled or pulped tomatoes.

2. Put the minced meat, the egg, the breadcrumbs and the Parmesan cheese in a bowl, mix all the ingredients and make small balls. Put them in the flour and fry in seed oil for a few minutes. Keep them on a low flame for a few minutes with the tomato sauce.

3. In the meantime bring the water to a boil, prepare a hard-boiled egg and let it cool. Cut the salami in big slices and then into cubes. Cut the scamorza cheese into thin slices.

4. Cook the pasta for half the time indicated. Strain and season it with the tomato sauce and the meatballs. Put a small part it aside for the pan.

5. Pour half the pasta in the pan and stuff it with a layer of scamorza cheese, salami and the hard boiled egg cut into pieces. Add a few basil leaves. Cover with the remaining pasta and finally add another layer of scamorza cheese, grated Parmesan cheese and breadcrumbs.

6. Bake in the pre-heated oven  at 180°C for about 20 minutes, until the surface becomes golden brown.

 

Traduzione in italiano su http://www.lucianopignataro.it/a/ricetta-pasta-al-forno-napoletana-napoli/92527/

 

lucianopignataro.it