Ziti Neapolitan-Style (Antonio Carluccio)

for the meatballs
1 garlic clove
1 tbsp parsley
40g (1½oz) fresh breadcrumbs
milk, for soaking
300g (11oz) minced beef
25g (1oz) freshly grated Parmesan
2 eggs
salt and freshly ground black pepper
oil, for frying
for the sauce
1 onion
5 basil leaves
4 tbsp olive oil
100g (4oz) chicken livers, chopped
2 x 400g (14oz) tins chopped tomatoes
for the layers
450g (1lb) dried ziti or penne
100g (4oz) spicy Neapolitan salami
350g (12oz) fontina or mozzarella cheese
4 eggs, lightly beaten
75g (3oz) freshly grated Parmesan

Step One

Preheat the oven to 200°C/400°F/gas 6. To make the meatballs, first peel and chop the garlic, chop the parsely and soak the breadcrumbs in a little milk for 5 minutes, then squeeze them dry. Mix together the minced beef, the garlic, parsley, Parmesan, and breadcrumbs in a bowl. Lightly beat the eggs and add them to the bowl along with a little salt and pepper, and mix thoroughly. Use your hands to shape the mixture into walnut-sized meatballs. Heat a little oil in a frying pan and fry the meatballs in batches for about 3 minutes until browned on all sides. Remove and drain on kitchen paper.

Step Two

To make the sauce, peel and chop the onion and shred the basil leaves, then heat the oil in a clean pan and fry the onion until nearly transparent. Add the chicken livers and cook for another 3 minutes. Stir in the tomatoes, cover and simmer for 20 minutes over a low heat. Add the basil and a little salt and pepper, if you like, and simmer for another 10 minutes.

Step Three

Cook the pasta for 5–7 minutes or until al dente, and drain. Toss with some of the sauce, so that the pasta is coated.

Step Four

Lightly butter a 20 x 25cm (8 x 10in) baking dish with sides 7.5cm (3in) deep. Spread a layer of sauce over the bottom, then add a layer of pasta. Slice and arrange some salami, some of the meatballs and slices of fontina or mozzarella cheese on top. Repeat this sequence until you reach the final layer of cheese, then pour on the beaten eggs which will bind the pasta together. Finish with a layer of sauce and the Parmesan. Bake for 25 minutes.When it is cooked let the dish stand for 5 minutes before dividing it into portions with a knife and serving.

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