|The town of Aragona
Foods and cook recipes from Aragona
Rigatoni gr. 800, eggs 8, minced meat gr. 300, tomato extract gr. 200, an onion, fresh small peas gr. 200 (net), grated pecorino cheese gr. 100, breadcrumbs gr. 100, olive oil, salt, pepper.
Prepare ragu sauce as usual (tomato extract, onion and minced meat) and cook for about an hour. Cook apart peas, grated onions and oil.
Cook rigatoni in abundant salty water, drain "al dente" and add ragu sauce and meat.
Place in an earthenware tin previously greased and dusted with breadcrumbs, and alternate pasta and thin tuma slices, peas and some beaten eggs with grated pecorino.
Top with tuma cheese, pour beaten eggs and some breadcrumbs on rigatoni. Bake in pre-heated oven for about 20 minutes. A nice crunchy golden layer will appear on top.