Pasta al Forno - Neapolitan Baked Pasta
recipe for Pasta al Forno - Neapolitan Baked
Pasta comes from Chef Katie Caldesi and has been reproduced
courtesy of www.discovertheorigin.co.uk
Discover the Origin is a campaign promoted by the European
Union, Italy, France and Portugal and achieved by the
office representative of five key European products:
Burgundy wines, Port and Douro Valley wines, Parma Ham
and Parmigiano-Reggiano cheese. The aim of all of them
is to enhance knowledge of the PDO (Protected Designation
of Origin) among consumers, distributors and food professionals
and to educate on the benefits of the provenance indicator
schemes, the relevant checks, controls and traceability
systems that are put in place to ensure ongoing quality,
and to differentiate the products and raise their profiles.
All five of these products carry a guarantee of their
provenance and quality: the Protected Designation of
Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese,
AOC for Burgundy wines and DOC for Port and Douro Valley
wines. If you see these labels on any food or drinks,
you can rest assured that you will be rewarded with
For more information visit www.discovertheorigin.co.uk
for Pasta al Forno
medium onion, finely chopped
garlic cloves, peeled and crushed
and pepper to taste
x 400g tins of plum tomatoes
sprig of basil
salami, diced, optional
fresh white breadcrumbs
tablespoons of grated Parmigiano-Reggiano cheese
100g Parma Ham
4 eggs for boiling
50g Parmigiano-Reggiano cheese, finely grated
250g Mozzarella, roughly torn into bite-size pieces
50ml olive oil (25ml for frying, 25ml for tossing
with the pasta)
to make Pasta al Forno
the oven to 180°C.
the tomato sauce by frying the onions, garlic, pepper
and salt in the olive oil and when soft add the tinned
tomatoes and basil.
to the boil, then simmer for 30 to 40 minutes.
frequently breaking up the tomatoes with a wooden
all the ingredients for the meatballs together in
a bowl. Roll into marble sized balls (wet hands may
the eggs and meanwhile fry the meatballs and prosciutto
in olive oil lightly and drain them on kitchen paper.
the eggs are done, crack the shells and drop into
cold water to stop blue rings from appearing.
the pasta half way, drain and let cool covered with
a little olive oil.
together the cheeses.
the eggs and chop them into rough pieces.
a large lasagne dish, put a small layer of tomato
sauce followed with the lasagne sheets, cover with
some more of the tomato sauce.
over some of the meatballs, chopped eggs, Parmigiano-Reggiano
cheese, Parma Ham and mozzarella.
the lasagne al forno in layers until it fills the
dish finishing with a layer of tomato sauce and Parmigiano-Reggiano
for about 40 minutes or until golden brown and bubbling.
with mixed, dressed salad leaves.