Recipe - Schiaffetoni

1 pack Giant rigatoni or cannelloni
pasta
1 One half pound Italian sausage
One half Prosciutto cotto, in 1/4"
cubes
3 Eggs
One half cup Grated pecorino, plus One half C
2 bn Italian parsley, finely
chopped
2 cup Basic tomato sauce

Roast the Italain Sausage for 20 minutes at 375 degrees and cool. Bring 6
quarts water to a boil and add 2 tablespoons salt. Preheat oven to 400
degrees. Cook pasta according to package instructions but remove 1 minute
early. Drain and refresh with cold water and drain again and set aside.
Place cool cooked sausage in food processor and pulse until ground but not
much. Place in a large mixing bowl and add prosciutto cotto, eggs, One half cup
grated cheese and One half 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. Layer pasta tubes in an oiled 8inch by 10inch baking dish,
alternating with tomato sauce and grated cheese, until dish is full. Place
in the oven and cook 15 to 20 minutes until golden brown and crispy on top
and serve.

Yield: 4 servings

Recipe by: MOLTO MARIO

Posted to MCRecipe Digest V1 #506 by Sue suechef@sover.net on Mar 08,
1997.