Name: Ziti/Candele: Baked in a Pastry Case with Aubergines (Timballo di Candele e Melanzane)
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 12 basil leaves, torn; 300 g candele; 300 g plain flour; 400 g Italian sausage, or 1 recipe meatballs from lasagne ricce Napoletane; 1 aubergine (optional) plus corn oil for deep-frying; 400 ml ragù Napoletano; 100 g grated Parmesan; 12 quail’s eggs, hard-boiled and peeled; 2 egg yolks; 2 tablespoons caster or icing sugar; 150 g lard; 1 whole egg

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This baked pasta dish is rather retro, but still found in full force, especially in the south of Italy. It may not be trendy, but is impressive nonetheless.

Ingredients

Pastry

300 g plain flour
2 tablespoons caster or icing sugar
150

Main course

Method

For the pastry, with cold hands (go for a walk if it’s wintery), rub together the flour, icing sugar and lard with a pinch of salt until it looks like breadcrumbs. Add the egg and extra yolks and just bring together. Flatten out a bit, wrap in clingfilm and refrigerate for at least an hour before use.

For the filling, boil the candele, leaving them al dente. This is easier

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Ingredients

Pastry

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