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[personal profile] lucianus
I just came across this dish from Aragona, Sicily. Enjoy!

Tiano (Tagano) Aragona (Baked pasta the Aragona way)

28 oz. Rigatoni
8 eggs
10.5 oz. minced meat
7 oz. tomato paste
2 c. chicken broth
1 onion
7 oz. fresh small peas
3.5 oz. grated pecorino cheese
3.5 oz. breadcrumbs
olive oil
salt

Preparation:

Prepare ragu sauce as usual (tomato paste, broth to moisten, 1/2 of the onion and minced meat) and cook for about an hour. Cook the peas, and remaining onion in oil separately.

Cook rigatoni in a large pot of salty water until al dente, drain and add ragu sauce and meat.

Place in an earthenware dish previously greased and dusted with breadcrumbs, and alternate pasta and thin tuma cheese slices, peas and some beaten eggs with grated pecorino. Top with tuma cheese, pour remainder of the beaten eggs and some breadcrumbs on rigatoni. Bake in pre-heated oven (375) for about 20 minutes. A nice crunchy golden layer will appear on top.
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lucianus

September 2013

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