To the pasta:
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Timballo Di Orecchiette Al Forno-Pasta
Author:Pizza today
Ingredients
- 14 ounces dried orecchiette pasta
Instructions
- Heat 3.5 quarters of water and 2 tablespoons sea salt in a saucepan for boiling.
- Add the pasta and cook for 10 minutes and make sure the pasta is al dente. (The pasta is also cooked later.)
- Reserve a cup of pasta water to add to the sauce and drain pasta in a coler.
- Reserves for later.
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To the sauce:
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Timballo Di Orecchiette Al Forno Sauce
Author:Pizza today
Ingredients
- 4 additional virgin olive oil tables
- ½ cups
- 3 chopped carrot tables
- 3 chopped celery tablespoons
- 6 ounces of painted pork sausage
- 6 ounces of painted beef
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 12 ounces of chopped tomato in puree (do not use tomato tomatoes)
- ¼ teaspoon of fennel pollen gold group fennel seeds
- ¼ teaspoon dried oregano
- 1 tablespoon chopped fresh basil
- ½ cup of pecorino romano
- ½ burrata ball cheese
Instructions
- Heat olive oil on medium-high heat and place the onions in the pan.
- When they start to simmer, place carrot and celery in the pan.
- Turn the heat to medium low and sweaty vegetables for 12 minutes.
- Turn the heat into medium high again, and add beef and pork sausage to the pan in small amners, and chopped the bunker asy brown.
- Add tablespoon of salt to mea, then add red wine, red pepper flakes, pollen, oregano to simmer for 3 minutes.
- Add tomatoes and ½ cup of the reserved pasta water and let it pile on medium low for 15 to 20 minutes, stir occasionally. (If the meat is too thick, use a metal spatula to break it up.) The sauce must be thickened.
- Turn off the heat and reserve.
3.5.3251
To the eggplant:
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Timballo Di Orecchiette Al Forno Aubergine
Author:Pizza today
Ingredients
- A medium, less bulbous, eggplant with straight sides
- 1 tablespoon of sea salt
- 2 flour tablespoons
- 4 additional virgin olive oil tables
Instructions
- Cut 4 slices from the center of the eggplant measuring just over ¼ inch thick.
- Place the slices down and sprinkle them lightly with see salt on both sides for 5 minutes to bleed monthly.
- Using a paper towel, soak up the eggplant moisture from each side.
- Place the flour on a small plate and stir each eggplant slice in the flour by pressing down.
- Heat the extra virgin olive oil in a large sautéed pan on high heat.
- Just before the olive oil starts smoking, place the eggplant in the oil and fry for 3 minutes on each side to just brown.
- Remove and reserve.
- Final Collection and Behind:
- Preheat the oven to 350 F.
- Mix 1 cup of the now-cool pasta with 1 cup of the now hot pasta and ½ cup of pecorino Romano and 1 tablespoon chopped fresh basil in a bowl and throw together.
- We have the boiling of parchment -lined tray, place a 3 ¾ inch diameter round mug (also called cutting).
- Then the first slice of eggplant inside. (If your slices are too big or small, use a size up or down in mugs. This mug is just to prevent the chunky sauce and pasta from falling out.)
- Top the first slice with 2-3 tablespoons of the pasta mixture, which manufactures ¾ of an inch between the slices.
- Continue within slices until the fourth slice. You may have raised the ring mug when you finish the last filling. Leave the last slice as the top or lid.
- Remove the ring gently and place the tray in the oven for 15 minutes.
- Heat some tomato sauce for the plate. Select some basil knobs for garnish.
- After the bag, remove Timballe and place on the heated pasta.
- Rip the burrata in half with your fingers and place strips (stracciatella) from half the ball on top of the eggplant.
- Garish with cosare sea salt, grated pacorino and basil buds.
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The post Timballo di Orecchiette Al Forno first appeared at Pizza today.