Layered Macaroni
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- Pecorino
- 8 boiled eggs
- Ricotta
- Pasta
- 1 Ib. ground beef
- 1 Ib. Italian sausage
- Tomato sauce
- 2 Ib. Bocconcini
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 Ib.
- Italian sausage, cooked 2 Ib.
- Ricotta (not creamed and sliced variety, at room 1 Ib.
- ground beef, made into temperature) meatballs (your own recipe 8 boiled eggs (room or in this book) temperature) 2 qt.
- tomato sauce (kept hot) 2 Ib.
- Bocconcini or 1c.
- grated Pecorino cheese rigatoni-type macaroni Cook macaroni according to directions.
- Meanwhile, add the sausage and meatballs to sauce and keep hot.
- In a large pasta serving dish, arrange the ingredients in the following fashion: 1.
- Cover bottom with sauce mixture.
- 2.
- Layer with macaroni.
- 3.
- Sprinkle with grated cheese.
- 4.
- Top with sliced, boiled eggs.
- 5.
- Drop teaspoonfuls of Ricotta here and there.
- Go to step #1 and continue in this fashion until all ingredients are used, beginning and ending with sauce mixture.
- Top with grated cheese.
- Serve immediately.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater