Baked pasta Pugliese

  • 难易程度


  • 350 g0SX0017
  • 6 tbsp grated Parmesan cheese
  • ½ glass dry white wine
  • 3 eggs
  • 450 g mixed minced meat
  • 20 g Butter
  • 1 scamorza
  • salt and pepper
Mezza Zita n° 17


Remove the skin off the scamorza and slice it into thin strips.Blanch the tomatoes in boiling water, drain them, peel and deseed them and remove cooking water then slice them coarsely.Heat some oil in a saucepan add the minced meat and brown until evenly golden.Season with a pinch of salt and pepper, pour the white wine in it and let it evaporate over a high heat.Add the chopped tomatoes, the tomato concentrate, previously melted in 2 tbsp of water, a pinch of salt and simmer, over a medium heat, covered, for about an hour, stirring from time to time with a wooden spoon.In the meantime put the eggs in a small saucepan, cover them with cold water and hard boil for 7-8 minutes; cool them under running water, shell them and slice them.Next, prepare the meatballs.Put the beef in a pan, add the egg, the grated parmesan, season with a pinch of salt and pepper and fold in the ingredients until mixed well.Make bite-size meatballs and brown few at a time in a non-stick pan with some warm oil; drain them, mix them with the ragù and simmer for 10 minutes.In a big saucepan bring plenty of water to the boil, salt it and cook the pasta in it stirring from time to time; drain it al dente and season it with 1/3 of the prepared ragù.Put half of the pasta in a butter-greased pyrex dish, spread a layer of ragù over it, sprinkle it with strips of scamorza, a few slices of hard-boiled egg and a bit of parmesan.Cover with the left over pasta and repeat this process until the ragù is finished.Put the pyrex dish in a preheated oven at 190 °C for 15 minutes. Serve warm.