Pasta Abruzzese Food
PASTA ABRUZZESE
Make and share this Pasta Abruzzese recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles.
- Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat.
- To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then.
- Add in broth and tomatoes; heat through.
- Dump sausage back into pan and add parsley; stir while bringing to a boil.
- When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.
Nutrition Facts : Calories 441.9, Fat 8.5, SaturatedFat 2.8, Cholesterol 22.7, Sodium 750.6, Carbohydrate 74.6, Fiber 11.6, Sugar 5.3, Protein 20.4
TIMBALLO
Steps:
- Preheat oven to 375 degrees F.
- Cook the pasta sheets in boiling, salted water until al dente. Shock the pasta in cold water. Lay the pasta out onto a clean kitchen towel and dry.
- Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan. Place a layer of pasta to cover bottom of pan. Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella. Add another layer of pasta sheets over the cheese. Ladle a thin layer of bechamel sauce over the pasta. Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel. Repeat layering, until there are 3 layers of each. Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce. Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil.
- Bake approximately 30 minutes. Let stand for about 10 minutes before serving.
- Saute the onion in olive oil until brown. Add the tomatoes and bring to a simmer. Crush tomatoes with a fork as they soften. Season with salt and pepper and add basil. Simmer for about 1 hour.
- Bring the milk to a simmer in a saucepot. In a saute pan, combine the melted butter with the flour to make roux. Whisk the milk into the roux. Bring to a simmer and cook for 2 minutes. Remove from the heat and set aside.
- Melt the butter in a saute pan. Add the veal and cook until brown and cooked through. Season with salt, pepper, and nutmeg. Drain off excess liquid and set aside.
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- Begin cooking the pasta while you are making the sauce. Be sure to use salted water and only cook to al dente because the pasta will also cook in the casserole. Don't forget to reserve 1/2 cup of the cooking water!
- Heat 2 tablespoons of the olive oil in a medium-large heavy skillet over medium high heat. When it is hot, add the onions with a pinch of salt.
- Keeping the red wine nearby to deglaze the pan if the onions start to scorch or stick, let the onions cook, stirring occasionally, for 5 minutes.
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- Put the oil and onion in a large skillet and cook over moderately high heat, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the lamb and cook until browned, 5 minutes. Season with salt and pepper and stir. Add the wine and simmer until evaporated, 10 minutes. Add the tomatoes and simmer gently, stirring from time to time, until the fat begins to separate from the sauce, 15 minutes.
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- Add the pasta to the pot and stir rapidly with a wooden spoon. Cover and bring back to a boil. Uncover and cook the pasta, stirring frequently, until it is al dente.
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From cfood.org
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