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Title: Schiaffetoni
Categories: New Text Import
Yield: 1 Servings
| 1 | pk | Giant rigatoni or cannelloni pasta |
| 1 1/2 | lb | Italian sausage |
| 1/2 | Prosciutto cotto, in 1/4" cubes | |
| 3 | Eggs | |
| 1/2 | c | Grated pecorino, plus 1/2 C |
| 2 | bn | Italian parsley, finely chopped |
| 2 | c | Basic tomato sauce |
Roast the Italain Sausage for 20 minutes at 375 degrees and cool. Bring 6 quarts water to a boil and add 2 tablespoons salt. Preheat oven to 400 degrees. Cook pasta according to package instructions but remove 1 minute early. Drain and refresh with cold water and drain again and set aside. Place cool cooked sausage in food processor and pulse until ground but not much. Place in a large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 cup chopped parsley and mix well. Season with salt and pepper and carefully stuff, using a piping bag or a small spoon, into pasta tubes. Layer pasta tubes in an oiled 8-inch by 10-inch baking dish, alternating with tomato sauce and grated cheese, until dish is full. Place in the oven and cook 15 to 20 minutes until golden brown and crispy on top and serve.
Yield: 4 servings
Recipe by: MOLTO MARIO
Posted to MC-Recipe Digest V1 #506 by Sue previous next