web analytics
Pasta al forno - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Pasta al forno

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pasta al forno

    One of my favorite dishes from Sicily. Really easy, but takes some simmer time.

    Today, I made a variation of Lasagna. It worked out exceptionally well and was completely improvised after making a lasagna by the book last weekend.
    I used:

    1 LB Italian Sausage - browned and fat drained off.

    Approx:

    1 LB Penne pasta
    1 C. Mozzarella cheese
    1/2 C. Parmesian cheese
    1/2 - 1 C. Ricotta cheese

    1 large onion, 1 big clove garlic sauteed in 1/4 cup EVOO till lightly golden. Add browned sausage, two 15 oz cans of diced tomatoes ( I used left over San Marzano type for 1/2 of this amount), and one can tomato sauce. 1 tsp salt, 1/2 tsp +/- pepper, a big pinch of Basil and Oregano. Simmer all for about 2 -3 hours with a lid on the pan. If too much water remains, remove the lid to reduce.

    When the oven's at 425 degrees F, cook one Lb pasta about a minute short of al dente recommendation. Layer sauce, pasta, and 1/3rd of each cheese, then repeat with pasta, sauce, cheese.

    Different from the lasagna, I cut sideways thin slices across the Mozzarella cheese for the topping (times 6) and garnished the top of the pasta with the cheese.

    The oven was 425ish as the pasta went in. 35 - 40 minutes later - I ate till I couldn't manage another bite. Great stuff! Make sure to get plenty of cheese on top to brown/carmelize, and the pasta gets a nice crunchy texture on the exposed ends not covered with sauce. Highly recommended by carb-aholics everywhere.

    Buon apettito!
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

  • #2
    Re: Pasta al forno

    We will have to refer to this one sometime...really looks great!
    Dutch
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

    Comment


    • #3
      Re: Pasta al forno

      Dang that looks good!

      I've been out of town all weekend, and you are posting recipes already?

      Impressive Doc!

      Gosh I'm hungry..... thanks George..

      You a pizzaiolo now?
      My thread:
      http://www.fornobravo.com/forum/f8/d...ress-2476.html
      My costs:
      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
      My pics:
      http://picasaweb.google.com/dawatsonator

      Comment


      • #4
        Re: Pasta al forno

        Thanks Dave/Dutch. The cheese gets hard and crusty on top and gives a nice tasty crunch to a simple pasta dish. Definitely good eats!
        GJBingham
        -----------------------------------
        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

        -

        Comment

        Working...
        X