Muddy pizza with stuffed edges
first courses from Italy - Puglia
Bucatini in the oven
Bucatini in the oven
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Typical dish from Puglia with mixed tomato sauce. The oregano and tomato are the essential characteristics of this traditional dish. Also good cold, ideal for family picnics and Sunday out of town.
preparation
step 1
Prepare a dish of parmesan cheese, half a sprig of parsley, 1 clove grated garlic, bread crumbs, oregano and a pinch of salt. This compound will be used to brown the dish at the end.
step 2
To prepare the sauce, sauté the garlic in the oil over low heat. Remove it and pour the peeled tomatoes, using only the pulp (remove the seeds if present) and the tomato sauce
step 3
Put a tablespoon of oregano and half a sprig of parsley. Cook the sauce for 50 minutes over a low flame. Meanwhile shredding mozzarella.
step 4
Boil the water with a little oil and salt. Cook the pasta, two minutes from the resumption of boiling! Drain.
step 5
Coloring the pasta with a bit of sauce and turn them with a bit of cheese.
step 6
Take a pan and oil well from above the walls. Create layers as follows: first base gravy, bucatini first layer
step 7
Sprinkle the cheese, cover with more sauce, more cheese and put most of the mozzarella. According bucatini layer, cheese, mozzarella, tomato sauce and cheese
step 8
Third layer of bucatini, cheese and sauce. Sprinkle the surface with the mixture of parsley and breadcrumbs prepared earlier. Finish with a round of oil.
step 9
Bake for 20 minutes at 190 degrees, in a preheated oven.
step 10
Serve grandchildren