Sunday means one thing in an Italian household: food and family, and lots of both. Growing up in southern Italy, Sunday meant Mass, followed by a large family meal that was usually prepared, or at least started, before Mass. Mom would get up early to prepare the sauce, along with whatever else we were having that day. Pasta al Forno, or baked ziti was served pretty regularly in my household, usually with a second course of fried cutlets and peas with pearl onions. It was a traditional Sunday meal, a frequent go-to when you wanted to eat something a little more elaborate, but couldn’t think of anything else! Generally, mom would get everything ready beforehand, including breading the cutlets, making the sauce and dicing up all the ingredients. Then upon returning from church, we’d prep the pasta for the oven, and fry the pre-breaded cutlets. The peas required little attention, thus the perfect side dish! This dish is sure to bring many Italians and Italian-Americans to their youth!
Southern Italian Style Pasta al Forno Serves 6 Ingredients For the sauce: 3 tablespoons olive oil 2 – 3 crushed garlic cloves ½ small onion, chopped 2 tablespoons parsley, chopped 1 lb ground meat (beef, beef & veal combo, turkey) 1 teaspoon salt, plus additional for salting the pasta water 1 (28 ounces) can, plus an additional ½ (28 ounce) can crushed tomatoes For the pasta: ¾ - 1 lb ziti, penne or rigatoni pasta ½ cup grated Parmesan cheese, divided 8 oz shredded mozzarella, divided ½ lb deli-style ham, diced, divided ¼ lb deli-style salami or soppresata, diced, divided 4 eggs, hardboiled and diced, divided Instructions
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Hi there, thanks for visiting my blog! Here you will find recipes, short stories, tales, rants and whatever else is on my mind with regards to food, Italy, travel and along those lines. Drop me a line, I'd love to hear from you! Archives
December 2021
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