Pasticcio di garibaldi

Name: Pasticcio di garibaldi (Pasticcio of penne with beef and mozzarella)
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 500 g/1 lb 2 oz penne, macaroni, or other short pasta; 250 g/9 oz/1¾ cups shelled fresh peas or frozen peas; 250 g/9 oz/1¾ cups shelled fresh peas or frozen peas; 50 g/1¾ oz/4 tbsp unsalted butter, plus extra for the dish; 50 g/1¾ oz/4 tbsp Parmesan cheese, grated; 250 g/9 oz buffalo mozzarella, sliced; 2 tbsp extra virgin olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; ragù alla napoletana; 500 g/1 lb 2 oz penne, macaroni, or other short pasta; 500 g/1 lb 2 oz penne, macaroni, or other short pasta

Pasticcio of penne with beef and mozzarella

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This dish was allegedly created for the homesick Garibaldi when he was fighting in South America in the 1840s. Garibaldi or not, this dish is very good. You can use cow’s milk mozzarella instead of buffalo’s, but to a slight detriment of the dish. You will need to make the ragù alla napoletana one or two days in advance.

Ingredients

ragù alla napoletana
500 g/1 lb 2 oz penne, macaroni</

Europe
Italy
Main course
Dinner
Pasta
Vegetarian
Mediterranean

Method

Make the ragù one or two days in advance and, when cold, put it in the fridge. When you want to cook the dish, lift the meat out of its sauce and cut off about 350 g/12 oz, which is all you need for this dish. Keep the