Name: Pasta n’Casciata (Pasta timbale)
Yield: Serves 8–10
Cuisine: Italian
Ingredients: 2 tbsp tomato purée; 2 tbsp freshly grated Parmesan olive oil for deep-frying; 1 large onion, sliced; 5 basil leaves, torn; 1 garlic clove, chopped; 6 tbsp olive oil; 1 tbsp dry breadcrumbs; 2 eggs, beaten; 2 tbsp chopped flat-leaf parsley; 1 kg polpa di pomodoro or chunky passata; 100 g podded fresh (or frozen) peas; 200 g Parmesan, freshly grated; 100 ml red wine; 1 kg candele or ziti (long and large maccheroni); 200 g minced beef; 600 g minced beef; 150 g pancetta, diced; 6 eggs, beaten; 20 g podded peas, briefly sautéed; 280 g salami, sliced; 24 hard-boiled quail’s eggs, shelled; 200 g caciocavallo or provolone dolce cheese, sliced; salt and pepper; 200 g minced pork

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This impressive pasta timbale contains tomato sauce, polpette or little rissoles, Parmesan, mozzarella or caciocavallo cheese, slices of salami, etc. It requires a fair amount of preparation, so I suggest you make it for a special occasion.

Ingredients

Ragu

1 large onion, sliced
6 tbsp olive oil
150 g

Method

First make the ragu. Fry the onion in the olive oil for a few minutes, then add the pancetta and cook briefly. Add the minced meat and fry, stirring, to brown evenly. Add the wine and allow to evaporate, then add the tomato pulp, peas and basil. Dilute the tomato puree with 4 tbsp water and s