Sunday, April 22, 2012

Baked Fusilli and Orecchiette

Tonight we turn to La Cucina The Regional Cooking of Italy.
 Baked Fusilli and Orecchiette is from Campania. This is a typical dish of Avellino.
1/2 lb ground beef
1 medium onion, minced
1 large egg beaten
1/2  cup crustless bread, soaked in milk until soft, then squeezed dry
1/2 grated pecorino
1/3 cup extra virgin olive oil
4 cups tomato sauce
6 oz fusilli
6 oz. orecchiette
6 oz. scamorza cheesed, sliced
2/3 cup grated Parmigiano-Reggiano

Preheat oven to 400˚F. Form the ground beef, onion, egg, bread, pecorino and a pinch of salt into meatballs. Heat the olive oil in pan and cook the meatballs until browned. Add the tomato sauce and let it cook over medium heat until it thickens. Cook the fusilli, or in this case curly elbows, and orecchiette in separate pots of lightly salted boiling water until very al dente: drain. Mix the two types of pasta and put in ovenproof dish, adding the meatballs, sauce, and scamorza. Bake about 30 minutes or until the liquid is bubbling and the cheese is melted and browned. Sprinkle with Parmigiano-Reggiano.
This disappeared very quickly!
And I made a small dish for my Dad.
And we have an entry for Cookbook Sunday!

1 comment:

Couscous & Consciousness said...

Yum - I can totally understand why this disappeared very quickly - would be gone in about five minutes around here. This is totally my kind of dish.

Thanks for sharing this at Cookbook Sundays.

Sue xo