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четвртак, 31. мај 2018.

Zapečena Zitoni pasta sa ljutim kobasicama / Baked Zitoni with spicy sausage



Stroll down for Recipe in English

Svaka provincija u Italiji ima neki svoj specijalitet ili vrstu paste. Ziti ili Zitoni vode poreklo iz Campanie. Priča se da se u nedelju ujutru ako vam je otvoren prozor svud moye cuti kako se lomi ova dugačka pasta po sokacima Napulja . Zitoni imaju mladju sestru Ziti koja je kratka. Vi možete a ne morate Zitoni lomiti već kuvati cele kao što sam ovde uradila ja.


Sastojci

500 g Zitoni
5 komada Italijanske ljute kobasice Izvadimo iz creva)
4 čena iseckanog belog luka
1 konzerva sitnog paradajza ili pardajz pirea
1 kašičica soli
1 1/2 kašičica šećera
1/4 kašićice paprika pahuljica
1 šolja pavlake
200 g sveže mocarele
1/3 šolje iscepkanog svežeg bosiljka



Priprema

Pastu skuvamo u dubokom loncu u zasoljenoj vodi, oko 15 minuta


 Kobasice izvadimo iz creva pa na malo ulja viljuskom izmrvimo i pečemo. Dodamo: beli luk, so, šećer bosiljak, i pahuljice paprike, Kad je meso ispečeno, dodamo paradajz pire. Promešamo.


Slažemo u dublju posudu/pleh.  Prvo sipamo na dno mešavinu mesa i paradajza.
Naredjamo zatim red Zitoni, koji smo ocedili, pa opet ostatak mesa i paradajza.

 Ulijemo pavlaku, pa a vrh naredjamo mocarelu koju smo isekli na kriške.

Pečemo u rerni oko 15 minuta dok se mocarele ne istopi idobije lepu zlatnu boju


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Baked Zitoni with spicy sausage





Ziti and Zitoni from Campania;   “It is said that on Sunday mornings, the noise of women breaking ziti by hand can be heard in the alleys of Naples” Quintessentially Neapolitan, Ziti or Zitoni are THE pasta for feasts and holidays in Campania. The famously sumptuous Campanian pasta dish is baked zitoni with spicy sausage.






Ingredients


  • 1 lb zitoni noodles
  • 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
  • cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 teaspoon salt
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup heavy cream
  • 200 g fresh Mozzarella
  • 1/3 cup chopped fresh basil, plus more for serving
  • 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Create


  1. Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.

  1. Preheat the oven to 450°F and set the oven rack in the middle position.
  1. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes
  2. Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, about 15 minutes. Sprinkle with more basil and serve.



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