ItalianNeapolitan
Neapolitan Baked Pasta
by Chef in Camicia · 306K subscribers on YouTube
Antonio prepares a classic Neapolitan baked pasta with meatballs, salami, hard-boiled eggs, ricotta, and scamorza, following his grandmother's recipe.
- Difficulty
- medium
Ingredients
17 items- Stale Breadfor meatballs
- Milkto soak bread
- Ground Beeffor meatballs, equal parts with pork
- Ground Porkfor meatballs, equal parts with beef
- Saltto taste, for meatballs and sauce
- Pepperto taste, for meatballs
- Eggfor meatballs
- Parmigiano Reggianograted, for meatballs and layering
- Parsleychopped, for meatballs
- Onionfor the sauce
- Peeled Tomatoescrushed or whole peeled, for the sauce
- Basilfresh, for sauce and layering
- Scamorzacut into strips
- Salamicut into strips
- Hard-Boiled Eggshard-boiled, sliced
- Ricottadollops for layering
- Pasta Rigatashort grooved pasta such as mezze maniche or ziti
Method
- Soak the stale bread in milk until soft, then squeeze out the excess milk.
- In a bowl, combine equal parts ground beef and ground pork, salt, pepper, egg, grated Parmesan, chopped parsley, and the squeezed bread. Mix well.
- Form small meatballs.
- For the sauce: sauté finely chopped onion in a little oil until golden, then add crushed tomatoes, fresh basil, and salt. Simmer for at least 30 minutes.
- Add the meatballs to the sauce and cook gently for about 5 minutes, until just cooked through.
- Cut scamorza cheese and salami into strips. Slice the hard-boiled eggs.
- Cook the pasta in salted boiling water until very al dente (half the recommended cooking time). Drain and toss with a little of the sauce.
- Lightly grease a baking dish with sauce. Spread a layer of pasta, then add meatballs, scamorza strips, salami strips, egg slices, dollops of ricotta, grated Parmesan, and fresh basil leaves.
- Repeat the layers until all ingredients are used, finishing with a generous sprinkle of Parmesan and some sauce.
- Bake in a preheated oven at 180°C (350°F) for 20 minutes, then switch to broil or increase the temperature to 220°C (425°F) for the last 5 minutes to get a golden crust.
- Let the pasta rest for at least 10 minutes before serving.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
