La Cucina Italiana Recipes

The recipe below, as well as other fine recipes, may be found in the magazine La Cucina Italiana, October 1998, Page 58: Indirizzo Internet de "La Cucina Italiana on Line" e www.cucinait.com.

passata di pomodoro	g 600
pasta "ziti"	g 400
pecorino frescho	g 200
prosciutto cotto	g 200
una grossa cipolla	QB = as needed
alloro	QB
uova	2
parmigiano grattugiato	QB
latte	QB
olio d'oliva	QB
sale - pepe	QB

Tritate la cipolla, soffriggetela in un filo d'olio poi unite la passata di pomodoro, una foglia di alloro, sale e pepe; riducete la fiamm, incoperchiate e lasciate sobbollire la salsa per circa un'ora e 20', poi conditevi gli ziti, spezzati e lessati al dente, quindi raccolti in una ciotola. Mescolateli anche con le uova sbattute allungate con mezzo bicchiere di latte, il prosciutto e il pecorino a dadini, quindi trasferite la pasta cosi condita in una pirofila, che possa passare dal forno alla tavola. Spolverizzatela abbondantemente di formaggio e passatela a gratinare in forno a 200° per circa 40'; servitela ben calda.

Tomatoes - crushed	1 1/3 Lb.
pasta "ziti"	0.9 Lb
Pecorino cheese - fresh [See note 1]	0.44 Lb.
Prosciutto [See note 2]	0.44 Lb.
Onion - Large	1
Bay leaf	QB
Eggs	2
Parmigian cheese - grated	QB
Milk	QB
Olive oil	QB
Salt & Pepper	QB

Note 1: Fresh Pecorino cheese is difficult to find in the USA. Shaved Pecorrino Romano mixed with a mild goat cheese is a reasonable substitute. The ratio of Pecorino to Goat cheese should be 4:1.

Note 2: Prosciuto Cotto is a cooked ham found in Italy. Our cooked ham is a poor substitute. Use a good Prosciutto.

Dice the onion and sauté it is a bit of olive oil. After a few minutes, add the tomatoes, a bay leaf and salt and pepper. Reduce the heat to low and allow the sauce to cook, uncovered, for about an our and 20 minutes. Meanwhile cook the Ziti pasta al dente, drain and reserve.

After this time, transfer the sauce to a large bowl and add the Ziti. Beat the eggs and add them to the sauce-Ziti mixture, then add a half glass of milk, the prosciutto and the Pecorino. The Pecorino should be cut into small cubes prior to adding to the mixture.

Put the mixture into an oiled oven proof casserole dish, and add abundant grated cheese to the top prior to baking. Bake at 400° for about 40 minutes.