Via del Forno
Via del Forno
Art Print

Duvall, Roger
Buy at







La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Angiulino's Ultimate Pasta al Forno
with Teeny Meatballs



 Valentine 468x60

 logo 468 X 60"Life is a combination of magic and pasta."
~ Federico Fellini

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]






Art Print

Baar, Bjorn
Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!



Angiulino’s Ultimate Pasta al Forno
with Teeny Meatballs

From La Bella Cucina

By Viana La Place, 2001, Crown Publishing Group

Best of the Best Vol. 5: The Best Recipes from the 25 Best Cookbooks of the Year
Best of the Best Vol. 5: The Best Recipes
from the 25 Best Cookbooks of the Year

Food & Wine Books, Editor in Chief Judith Hill,
2002, American Express Publishing Corp.

Serves 6

“Angiulino’s place – trattoria is too fancy a name for this simple establish-
ment – is one of the oldest still-functioning hole-in-the-wall places in Lecce.
You walk down narrow cobblestone streets with marvels of southern Italian
baroque architecture on either side of you – not the overly ornate and ponder-
ous style we think of immediately when the word baroque is mentioned. Here
in the Salento, the| baroque buildings are exuberant, yes, but it is a happy
exuberance – nothing tortured or sinister about it, just fruits and flowers
and decorative elements combined on the lighthearted façades carved from
regional golden limestone. Angiulino’s place has the simple foods I love:
steamed mussels, cooked greens, thin breaded cutlets, and, of course, his
pasta al forno, a dish that is soul-satisfying right down to your toes. And
don’t forget the red wine, preferably a light, fresh red wine like the one
Angiulino pours for everyone.”

Simple Tomato Sauce
3 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 tablespoon chopped garlic
1 fresh bay leaf
1/4 cup coarsely chopped Italian parsley
Two 28-ounce cans imported whole peeled
San Marzano plum tomatoes
Sea salt

1/2 pound freshly ground beef
1/2 pound freshly ground pork
About 2 cups dried country bread, soaked in
water, then squeezed dry
1 egg, lightly beaten
1/4 cup grated pecorino cheese
1 garlic clove, finely chopped
1/4 cup chopped Italian parsley
Generous grindings of black pepper

Assembling the dish
1 pound rigatoni, preferably artisanal
Drizzles of extra-virgin olive oil
1 pound fresh mozzarella in water, drained
and coarsely shredded
1 1/2 cups grated pecorino cheese
1 cup bread crumbs

Heat the olive oil and onion in a large sauté pan over low heat until the
onion is tender and transparent. Add the garlic, bay leaf, and parsley,
and cook for an additional few minutes.
Add the tomatoes and their juices, first squeezing out the seeds from the tomatoes or gently scooping them out with your fingers. Season with salt. Simmer for 15 minutes or until the tomatoes break down into a sauce.
Use a wooden spoon to break up the tomatoes as they cook. Taste for
salt. Set aside.
Combine the ingredients for the polpettine until amalgamated. Wet your hands lightly with water. Shape the mixture into very small meatballs the
size of marbles, and not any larger.
Lightly oil a baking sheet. Arrange the meatballs on the sheet, allowing
space between the polpettine. Cook the meatballs under a broiler set
on low for about 4 minutes, shaking the baking sheet every so often
to evenly distribute the heat. Drain the meatballs on paper towels.
Heat the oven to 400 degrees [F]. It must be very hot when the pasta
goes in.
Cook the pasta in abundant salted boiling water. Drain when half cooked, about 5 minutes or so, and toss with a few drops of olive oil to prevent
pasta from sticking.
Moisten the inside of a large baking dish with olive oil. The baking dish
of choice is a tiella, a glazed ceramic vessel, one measuring 12 to 14
inches in diameter. Or use a 10 x 14-inch gratin dish.
Toss the rigatoni with the tomato sauce, polpettine, mozzarella, and 1 cup
of the grated pecorino cheese. Sprinkle the top evenly with bread crumbs and the remaining grated cheese. Drizzle with a few fine threads of olive
oil. Bake uncovered for 45 minutes or until the top is golden brown. Let
rest for 10 minutes, or up to 20 minutes if you can bear waiting, to allow
the ingredients to adhere. Serve it forth, cut into wedges that usually
fall apart very appealingly.

Featured Archive Recipes:
Emeril's Baked Ziti with Italian Sausage and Fennel
Baked Tortellini with Three Cheeses

Index - Pasta Recipe Archives
Recipe Archives Index

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2006 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: July 02, 2002.