| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Giant rigatoni or cannelloni pasta |
| 1 1/2 |
lb |
Italian sausage |
| 1/2 |
|
Prosciutto cotto, in 1/4" cubes |
| 3 |
|
Eggs |
| 1/2 |
c |
Grated pecorino, plus 1/2 C |
| 2 |
bn |
Italian parsley, finely chopped |
| 2 |
c |
Basic tomato sauce |
INSTRUCTIONS
Roast the Italain Sausage for 20 minutes at 375 degrees and cool. Bring 6
quarts water to a boil and add 2 tablespoons salt. Preheat oven to 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 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.
Yield: 4 servings
Recipe by: MOLTO MARIO
Posted to MC-Recipe Digest V1 #506 by Sue <suechef@sover.net> on Mar 08,
1997.
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