Schiaffeton

Name: Schiaffeton
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 mediums carrot, finely shredded; 3 eggs; 4 Tbsps fresh thyme (or 2 tablespoons dried); 4 cloves garlic, thinly sliced; 680 grams Italian sausage, roasted 20 minutes at 375 degrees and cooled; 1 Spanish onion, cut into 1/4-inch dice; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 1 package giant rigatoni or cannelloni pasta; 118 milliliters grated pecorino plus 1/2 cup; 1 prosciutto cotto, cut into 1/4-inch cubes; 4 servings Salt, to taste; 57 grams tomatoes, crushed and mixed well with their juices; 85 grams virgin olive oil

Schiaffeton requires approximately 45 minutes from start to finish. This recipe serves 4. This main course has 1323 calories, 48g of protein, and 83g of fat per serving. If you have cannelloni pasta, salt, thyme, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Bring 6 quarts water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Preheat oven to 400 degrees.

Equipment you will use

Oven

Cook pasta according to package instructions but remove 1 minute early.

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Pasta

Drain and refresh with cold water and drain again and set aside.

Ingredients you will need

Water

Place cool cooked sausage in food processor and pulse until ground but not much.

Ingredients you will need

Sausage

Equipment you will use

Food Processor

Place in a large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 cup chopped parsley and mix well. Season with salt and pepper and carefully stuff, using a piping bag or a small spoon, into pasta tubes.

Ingredients you will need

Salt And Pepper