Cozze Al Forno Food

PASTA AL FORNO

Steps:

• For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
• For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
• Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
• For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
• For the pasta al forno: Preheat the oven to 350 degrees F.
• Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
• Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

ROASTED BREADED MUSSELS (COZZE AL FORNO)

Steps:

• Preheat the oven to 425°F.
• Prepare the scrubbed mussels for cooking by checking to make sure that none of the shells are open (discard the open ones).
• Place the mussels in a pan with 1/2 cup of water or dry white wine over medium high heat and cook stirring frequently just until the mussels begin to open. Remove and put into a bowl as the shells will continue to open.
• When all of the mussels are removed, strain the liquid through a sieve or cheesecloth and reserve the liquid. You should have a 1/4 cup of the liquid. Now remove the mussels from their shells reserving half of the shells. Place the halved shell on a baking sheet and place a mussel in each one.
• In a small bowl, combine the garlic, parsley, oregano, grated cheese, and breadcrumbs. Now sprinkle the mixture over the mussels in a thin layer. Now drizzle the olive oil and a little of the reserved liquid over the breadcrumb mixture.
• Bake the mussels for about 10 minutes or until the tops of the breadcrumbs are brown and crisp (careful not to burn the breadcrumbs).
• Serve right away and enjoy.

PENNE AL FORNO

Steps:

• For the bolognese: Heat the oil in large saucepan over medium heat. Add the garlic and chili flakes, and fry until golden, about 1 minute. Add the onions and saute until the edges are crispy, 8 to 10 minutes. Throw in the sirloin and saute for 5 minutes until the beef is crumbled. Add the San Marzano tomatoes, fresh parsley, oregano, raw sugar, bay leaf, sea salt and some pepper. Stir and simmer for 20 minutes.
• For the pasta: Bring salted water to a boil. Throw in the pasta and cook until almost al dente, 8 to 9 minutes. Drain. To assemble: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch baking dish, 2-to-3-inches deep, with the butter. In a bowl, mix the pasta with half the bolognese sauce. Lay down a thin layer of pasta, 1/4 cup sauce, 1/3 cup mozzarella and 1 tablespoon Parmigianno. Repeat until all the pasta is used. Top off with mozzarella. Place in the oven and bake until the edges are golden and bubbling, about 30 minutes.