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Rigatoni Imbottiti (for 6) 400g largest rigatoni, 100g grated Parmesan. Sauce:1 kilo pork ribs, 500g beef muscle, 80g Lardo (salt cured pig back, NOT lard) or substitute Prosciutto fat, 50g Prosciutto Crudo (Parma type ham), 200g onions, 150g tomato concentrate, 1 garlic clove, fresh marjoram, basil and thyme, 2 cloves, a small glass of red wine, 100 ml olive oil, salt and pepper. Filling: 600g Mozzarella di Bufala, 300g ricotta, 100g Prosciutto Crudo in one slice, 2 eggs, Italian flat leaf parsley, 100g grated Parmesan, salt and pepper
1. Make the sauce by dicing the Lardo, onions and garlic and frying pale gold in the olive oil. Add the ribs and the beef and brown for 10 minutes.Dilute the tomato concentrate paste in the red wine and add this to the meat, with a glass of hot water, the herbs and the cloves. Simmer gently for 90 minutes or until the sauce is much thickened and the meat tender. Season, then discard the ribs and set the beef aside for serving separately.
2. Make the filling by finely chopping the parsley and dicing the Mozzarella and the Prosciutto. Mix the eggs with the ricotta and then stir in the parsley, ham and cheese. Season with salt and pepper to your taste.
3. Cook the rigatoni for half the time indicated on the packet, drain, cool and stuff with the filling. Place a couple of ladles of the sauce in a rectangular baking dish, or ideally an earthenware casserole. Lay filled rigatoni on top of this and drop some sauce and sprinkle grated Parmesan in between. Make a second layer and finish with a layer of ragu sprinkled with grated Parmesan.
4. Bake at 190 C for 30 minutes and let the dish rest for 10 minutes out of the oven before serving
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