The Batali Brothers Cookbook by Leo Batali

Author:Leo Batali
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2013-03-03T16:00:00+00:00

Baked Ziti

Benno’s Little Italy favorite, this is a perfect recipe for kids as there is plenty of room for variation on the theme. Sometimes we add chopped salami or leftover roasted vegetables to change it up a bit.

Serves 4

2 tablespoons salt

1 pound ziti

2 cups high-quality basic tomato sauce (store bought is fine)

2 cups Besciamella Sauce (see below)

1 pound fresh buffalo mozzarella, cut into ½-inch cubes

½ cup freshly grated Parmigiano-Reggiano

½ cup fresh breadcrumbs

BESCIAMELLA SAUCE

5 tablespoons butter

4 tablespoons flour

3 cups whole milk

2 teaspoons salt

½ teaspoon freshly grated nutmeg

Preheat the oven to 425˚F.

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons of salt. Cook the ziti for 2 minutes short of the package instructions; it should be too al dente to eat. Drain and rinse under cold water until cool. Drain a second time and place in a large bowl.

Add the tomato sauce, besciamella, mozzarella, and Parmigiano to the ziti and stir to mix well. Divide the pasta and sauce mixture among four individual gratin dishes. Sprinkle with the breadcrumbs.

Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately.

To make the besciamella sauce: In a medium saucepan, heat the butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until it’s just about to boil. Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from the heat. Season with salt and nutmeg and set aside.

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