Schiaffetoni Recipe - Cooking Index
Schiaffetoni Recipe - Cooking Index
| 1 | Giant rigatoni or cannelloni pasta | |
| 1 1/2 lbs | 681g / 24oz | Italian sausage |
| 1/2 lb | 227g / 8oz | Prosciutto cotto - cut into 1/4" cubes |
| 3 | Eggs | |
| 1 cup | 237ml | Grated pecorino - divided |
| 1/2 cup | 73g / 2.6oz | Finely-chopped Italian parsley |
| 2 cups | 474ml | Basic tomato sauce - see * note |
* 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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