Ingredients:
2 lbs. ziti pasta
2- 2 1/2 qts. milk
½ -1 c. semolina (from health store)
2 1/2 sticks unsalted butter
4-6 c. grated Pecorino Romano or any tasty pasta cheese
(Parmesan is not for this recipe.)
1 lb. crumbled feta (optional) Is an excellent addition
6 eggs
Nutmeg
Method:
Boil pasta in lightly salted water until done, drain and return to pot
Cut 2 sticks butter into chunks and add to hot pasta
Sprinkle just about 4 good sprinkles of nutmeg onto pasta. **You don’t want this to be too strong a flavor.**
Sprinkle crumbled feta into pasta…mix
Beat eggs well with whisk, mix in some cold milk (about ¼ c.) and add to pasta and mix well
Pour some semolina mixture (see below) to this and mix well
Put half of pasta in a approx. 10 x 15 baking pan (varies) and cover layer with half of grated cheese. Put some semolina mixture on that
Add remaining pasta, sprinkle rest of cheese on top and put the rest of the semolina mixture on top.
Pour the milk slowly over the pasta, (reserving 2 cups) getting it in corners, sides, etc.
The milk should barely cover the pasta.
Remove from oven, score lightly after about 15 minutes.
This cannot be completely cut into pieces until almost cooled.
Mixture has to settle and gel.
Light semolina sauce:
2 c. milk
2-3 tablespoons semolina
½ stick of butter
Dash of nutmeg
2 c. milk
2-3 tablespoons semolina
½ stick of butter
Dash of nutmeg
Slowly heat milk with semolina, stirring with whisk
Add butter and nutmeg and continue stirring until a slightly
thickened consistency. Follow recipe
No comments:
Post a Comment