Fried Ziti... "Peasant Pasta"
cooked ziti or penne
1 1/2 c
fresh basil leaves
freshly chopped italian parsley
asiago or parmesean cheese
freshly ground pepper
cooked italian sausage's
1Cook Ziti al dente- drain and refrigerate to chill (can be done a day ahead of time).
Transfer ziti to a cutting board and chop coarsely.
2In a large skillet, heat butter and olive oil, add scallions, onions and garlic, sauté briefly 1 minute.
3Add chopped ziti and sauté until the pasta starts to brown up and caramelize a bit -be sure to stir and shake the pan back or use a spoon to move the ziti around so you do not burn the pasta and you get some great color throughout the pasta.
4Once you have some great brown color on the Ziti, add salt, pepper, oregano and the fresh herbs than add the sauce mixing and begin sauteing for another few minutes or so. I like to add Cooked Sweet sliced Italian Sausage at this time. Next add a couple of table spoons of the Asiago cheese and fold in.
5Top the whole pan with the grated mozzarella and provolone evenly over the top along with the remaining Asiago cheese.
6Bake in a preheated oven 400 degrees cook pasta for 20-30 minutes until brown and a bit crisp on the sides. Serve with some garlic bread and enjoy!
7You can add any one of the following ingredients in place of the Sausage:
Meatballs (Cooked and Sliced)
Sun dried Tomatoes
Lauren Conforti Hutt5asl - Feb 15, 2012
I watched your video... Awesome! This looks amazing! I can't wait to make this dish for my husband. And I'm gonna quiz him, and my dad-in-law, and see if they've ever heard of this. LOL! My husband's Grandfather came over from Italy.
Karen Vandevander KarenV - Feb 15, 2012
This sounds absolutely heavenly! Thank you for sharing Michael.
Michael Epifanio Veritas - Feb 16, 2012
My Grandfather was from Naples and lived on a Mountain Farm! This pasta dish was served for Breakfast often times, taking all the leftovers from the "Piccolo Cena" (Little supper) the day before- this was a lunch meal which was the main meal of the day! They baked it in an outdoor brick oven which was wood burning- gave the dish some real earthy smokey flavors- tough to duplicate in a home oven. At the restaurant we had a coal oven which did produce a somewhat smokey flavor and gave the dish a nice char. The pizza we made at the restaurant was the best when cooked in this oven!
Lauren Conforti Hutt5asl - Feb 16, 2012
I'm already a fan! On Facebook & YouTube. Looking forward to more videos. Oh, and my husband's Grandfather was from Sicily, and his Grandmother was from Naples. ^_^