text copyright 2016 Art of Living, PrimaMedia,Inc/Maria Liberati
Life is a combination of magic and pasta
and a day without pasta feels like a day without magic….
Timballo di Pasta and Verza (Pasta and cabbage casserole)
1 lb of rigatoni pasta (durum semolina wheat)
1 1/2 lbs of cabbage
3 tablespoons of butter
4 ounces of provolone cut into small cubes
3 tablespoons of cream or whole milk
salt and pepper to taste
Wash the cabbage and cut into thin strips. Cook cabbage in boiling water for 3 minutes. Drain the cabbage ,dry. In a bowl beat eggs with cream, salt and pepper. In a sauce pan, melt butter and saute the cabbage, add in the provolone, saute for 2 more minutes.
Cook pasta in boiling, salted water for time indicated on package. Drain pasta, place in bowl and pour eggs mixture on pasta, stir to mix gently. Butter a casserole dish, place in a bed of cabbage strips, then layer in pasta, then another layer of cabbage then pasta and so on,end with a layer of pasta. Bake in preheated oven at 400 degrees of 20 minutes. Put under broiler for a few minutes to make top crispy. Serve
Fore more great recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
To schedule an appearance, cooking demo, book signing with Maria Liberati and The Basic Art of Italian Cooking by Maria Liberati tm email us at email@example.com
For product endorsements, food consulting, recipe consulting email: firstname.lastname@example.org
For trademark licensing: email: email@example.com