Fried Ziti... "Peasant Pasta"

Michael Epifanio Recipe

By Michael Epifanio Veritas

This was the first dish I ever made at my Grandfather's Restaurant...
You can see the full story and video on how to make this dish at:
www.thecookbookproject.net

Become a Fan....
www.facebook.com/pages/The-...


Recipe Rating:
 1 Rating

Ingredients

1 lb
cooked ziti or penne
2 Tbsp
olive oil
3 clove
garlic
1 c
marinara sauce
2 Tbsp
butter
4 bunch
scallions
1
onion
1 1/2 c
mozzarella shredded
1/2 c
shredded provolone
8
fresh basil leaves
1 Tbsp
freshly chopped italian parsley
5 Tbsp
asiago or parmesean cheese
1 tsp
salt
1/2 tsp
freshly ground pepper
1 tsp
oregano
2
cooked italian sausage's

Directions Step-By-Step

1
Cook 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.
2
In a large skillet, heat butter and olive oil, add scallions, onions and garlic, sauté briefly 1 minute.
3
Add 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.
4
Once 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.
5
Top the whole pan with the grated mozzarella and provolone evenly over the top along with the remaining Asiago cheese.
6
Bake 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!
7
You can add any one of the following ingredients in place of the Sausage:

Pepperoni- Diced

Sautéed Mushrooms

Fresh Spinach

Meatballs (Cooked and Sliced)

Sun dried Tomatoes
8
Check the full cooking demo and story behind this dish!
www.thecookbookproject.net

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
  • Comments

  • 1-5 of 8
  • user
    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.
  • user
    Karen Vandevander KarenV - Feb 15, 2012
    This sounds absolutely heavenly! Thank you for sharing Michael.
  • user
    Michael Epifanio Veritas - Feb 16, 2012
    Lauren,

    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!
  • user
    Michael Epifanio Veritas - Feb 16, 2012
    I will be posting a lot of my cooking ideas on my facebook page- become a fan!
    www.facebook.com/pages/The-...
  • user
    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. ^_^