Mezzi Ziti alla Sessi-Willelmy
List of Ingredients
Ingredients · Servings 6
- 2 lb 4OZ. tomatoes
- 18OZ. mozzarella di bufala (buffalo's milk mozzarella
- 18OZ. mushrooms (porcini, button, chanterelle or other seasonal mushroom)
- 11OZ. mezzi ziti pasta
- 1 celery stalk, chopped
- 1 onion, chopped
- 1 garlic clove
- extra-virgin olive oil
- salt
- pepper
Method · 1 h 10 min
- Chop the tomatoes and cook in a saucepan with the chopped celery and onion over low heat until the tomatoes begin to break down. Transfer to a food mill, season with salt and pepper, and purée. Reduce over low heat for a further few minutes to create a sauce.
- Cook the pasta in boiling salted water until al dente. Drain.
- Wipe clean the mushrooms (use porcini, button mushrooms, chanterelles, or any other seasonal mushroom). Cut into strips and sauté in a frying pan with a smashed garlic clove and a drizzle of oil over a very high heat for 2-3 minutes. Salt at the end of cooking.
- Transfer part of the sauce to a smaller pan and reduce for for another few minutes with a drizzle of oil until dense. Toss the pasta in the thinner sauce and arrange in a layer in a baking dish. Cover with the mushrooms and diced mozzarella, and top with another pasta layer. Spread the thicker sauce on top and cover with the remaining mozzarella, cut into strips. Bake for 20-25 minutes and serve.
- 2 lb 4 OZ. of tomatoes
- 18 OZ. of mozzarella di bufala (buffalo's milk mozzarella
- 18 OZ. of mushrooms (porcini, button, chanterelle or other seasonal mushroom)
- 11 OZ. of mezzi ziti pasta
- 1 of celery stalk, chopped
- 1 of onion, chopped
- 1 of garlic clove