Share “Mario Batali: Savoring the discreet charm...”

Mario Batali: Savoring the discreet charm of baked pasta

Mario Batali: First, the pasta should not be cooked more than an hour before baking and serving, or it will lose its toothsome bite. Second, it is “importantissimo” to undercook the pasta in the boiling water so that the finished dish still has real texture

BY MARIO BATALI Published: November 7, 2012
Advertisement

Baked pasta is classic comfort food and easy to make. But it’s important to follow two basic rules.

First, the pasta should not be cooked more than an hour before baking and serving, or it will lose its toothsome bite.

Second, it is...
Read the rest of the story on Oklahoman.com
NewsOK.com has disabled the comments for this article.

MANICOTTI BARESI AL FORNO

Serves 8 to 10 as a first course, 6 as a main.

2 tablespoons plus 1/4 cup extra-virgin olive oil

2 pounds ground veal

2 pounds ground lamb

Salt

2 (16-ounce) packages manicotti pasta

1 pound prosciutto cotto, cut into 1/4-inch dice

2 large eggs

1 cup plus 1/4 cup plus 1/4 cup grated Pecorino Romano

1/2 cup finely chopped fresh Italian parsley

2 cups fresh ricotta, drained

2 cups fresh breadcrumbs

Freshly ground black pepper

3 cups tomato alla vodka sauce

• Bring 8 quarts of water to a boil in a large pasta pot. Set up an ice bath nearby.

• Preheat the oven to 400 F. Brush the sides and bottom of a 9- by 13-inch lasagna pan with 2 tablespoons of the olive oil.

• In a 14-inch saute pan, heat the remaining 1/4 cup oil over medium heat. Add the veal and lamb, and cook until lightly browned, carefully separating the meat with a wood spoon so it crumbles evenly. Remove the pan from the heat, drain off the fat, and allow the meat to cool.

• Add 2 tablespoons salt to the boiling water. Carefully add the manicotti tubes to the water and cook for 2 minutes less than the package instructions indicate. Drain and submerge the pasta in the ice bath. When it has cooled, drain again and set aside.

• Place the cooled meat mixture in a large mixing bowl, and add the prosciutto cotto, eggs, 1 cup of grated cheese, the parsley, ricotta and breadcrumbs. Mix gently but thoroughly. Season with salt and pepper to taste. Using a piping bag or a small spoon, carefully stuff the filling into the pasta tubes. Place half of the stuffed pasta tubes in the oiled lasagna pan, arranging them in an even layer across the bottom. Spread 1 1/2 cups of the vodka sauce over the tubes, and sprinkle with 1/4 cup of the remaining grated cheese. Place the remaining stuffed pasta tubes over the first layer, like a pile of logs, and spread the remaining sauce over them. Sprinkle with the remaining 1/4 cup cheese.

• Bake in the oven for 20 to 25 minutes, until golden brown and crispy on top. Remove, and allow the manicotti to rest for 5 minutes before serving.

Recipe reprinted from “Molto Batali.”

AROUND THE WEB

  1. 1
    This new app will let you know when a stoplight is about to turn green
  2. 2
    One Tweet Nails the Unsettling Truth About Our Obsession With Cecil the Lion
  3. 3
    University of Virginia graduates sue Rolling Stone over rape story
  4. 4
    US official: Debris in photo belongs to same type of aircraft as missing Malaysia Airlines plane
  5. 5
    10 of the First, and Best, Craft Beer Makers in the U.S.
+ show more


× Trending news Article