Pasta n’Casciata

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

Pasta timbale

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

Europe
Italy
Mediterranean
Pasta

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