Licia Albaneses Baked Mezzani

Name: Licia Albaneses Baked Mezzani (Timballo di Mezzani all’Albanese)
Cuisine: Italian
Ingredients: 1½ cups freshly grated parmigiano or pecorino; 1½ cups freshly grated parmigiano or pecorino; 1 pound ground lean beef or veal; 1 pound ground lean beef or veal; Salt and pepper to taste; 2 tablespoons finely minced parsley; 1 tablespoon lemon juice; 1 egg; 1½ cups tomato sauce, perhaps with fresh basil; 1½ cups tomato sauce, perhaps with fresh basil; Salt and pepper to taste; 1 clove garlic, minced (optional); Olive oil; 1 pound mezzani or 1½-inch-long maccheroni; 1 pound mezzani or 1½-inch-long maccheroni; 1 medium-sized ripe tomato, thinly sliced; 1 cup bread crumbs

Timballo di Mezzani all’Albanese

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

Most opera fans agree that Licia Albanese is one of this century’s foremost Italian sopranos. Her lovely voice, beautiful phrasing, and vibrant personality have made Madame Albanese particularly suited to the heroines of the great operas of Puccini and Verdi. Most Albanese admirers have their favorite portrayal. Mine is Violetta in La Traviata. Madame Albanese is originally from Bari in Apulia. Her recipe is a classic that is especially well prepared in her native region.

Ingredients

Europe
Italy
Bari
Apulia
Pasta

Ingredients

Method