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|Sonny Inzillo's Pasta 'Ncasciata
|Recipe contributed by Sonny Inzillo
- 3 peeled eggplants
- 2 onions chopped
- 2 cloves garlic chopped
- 1 pound ground pork
- 1 pound ground beef
- 1 pound mozzarella cut into slices
- 1 pound ricotta
- Pecorino to taste
- 1 pound Sicilian salami sliced thin
- 4 - 28 oz. cans of tomato puree
- Flavored breadcrumbs - enough to cover surface
- 2 pounds rigatoni
- 6 hard boiled eggs sliced thickly
- 2 cups frozen peas
- Pignoli to taste
- Raisins to taste
- Parsley to taste
- Basil to taste
- Oregano salt to taste
- Salt & pepper to taste
|Fry slices of eggplant in oil and pat dry. Brown meat, sauté, onions & garlic. Add tomatoes and spices. Cut up salami & mozzarella. Slice eggs. Cook Rigatoni until al dente. Mix with sauce. Put layer of sauce in baking pan. Layer of eggplant dotted with Ricotta & Mozzarella. Layer of meat & eggs. Layer of rigatoni. Layer of salami. Repeat until the pan weighs 20 pounds (just kidding). The last layer should be the eggplant. Top with grated Pecorino Romano & cover the entire area with breadcrumbs. Bake in oven as if it was Lasagna. Eat and take a looooong nap!
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