A Special Treat from Jenni Field of Pastry Chef Online: She is fearless in the kitchen!
We are pleased as punch that Jenni accepted our invitation to contribute a recipe to Mediterranean Living. We love that she is so experimental in the kitchen, spending lots of time re-working her recipes to create next level creations. Everything she makes is drool-worthy and this Bucatini recipe is no exception. This is comfort food at its finest! Here is what Jenni had to share about her recipe:
When I think of eating according to the Mediterranean Diet, I think about loads of fresh, vibrant vegetables, maybe some lovely seafood, and a generous amount of yellow-green, extra virgin olive oil. I am completely happy to eat that way when it is spring and summer, when the sometimes oppressively hot weather begs minimal cooking and lighter fare. I have a confession to make, though. While I am strolling down the aisles of my local farmer’s market and being lured in by a bright crayon box full of color, I secretly long for platefuls of comfort food.
Even as I happily cram my basket full of eggplant and summer squash, I am dreaming of shorter days and cooler nights when I can indulge in some heavier, richer meals. If you are anything like me, this bucatini pie is right up your alley. Similar to macaroni and cheese but in sliceable form, this pie will feed twelve hungry folks. Traditionally made with spaghetti, I love the texture of the heartier bucatini. Four cheeses provide a delicious creamy backdrop for the bits of hot soppressata mixed throughout. Lest the pie seem a bit too heavy, I’ve paired it with an intense and versatile tomato sauce, which I’m sure you’ll find many uses for. The sharp, sweet tomato flavor cuts through the fat and brings the pie into balance.
Bucatini Pie With Marinara Sauce
Ingredients
- 1 pound dried Bucatini (or your favorite long pasta shape) For The Bucatini Pie:
- 1 pound mozzarella cheese, shredded plus another 2-3 oz for topping after baking (you can use pre-shredded--I did--but the pie will be gooier in a good way if you shred it yourself)
- 8 ounces ricotta cheese (either part skim or whole milk)
- 2 ounces each of Parmesan Reggiano (or Grana) and Asiago (or you can use 4 oz of either), shredded
- 4 large eggs, beaten
- 4 ounces milk (I used whole milk. Use what you have) (1/2cup)
- 1 tsp kosher salt, to taste
- 1/2 tsp freshly ground black pepper, to taste
- 1 tsp dried Italian herb mix/seasoning, to taste
- 6 ounces sopressata, (regular or hot, or substitute in cooked and crumbled hot Italian sausage or even pepperoni), cut into small dice
- 3 tbsp. extra virgin olive oil For the Marinara:
- 2 tbsp. butter
- 4 cloves garlic, lightly bruised/sort of crushed
- 28 ounces whole tomatoes including the juices (San Marzano preferred) 1 can
- 1/2 tsp kosher salt, to taste
- 1/4 tsp freshly ground black pepper, to taste
- pepper flakes (optional, depending if you want the sauce to have a bit
Instructions
- For the Bucatini Pie:
- Preheat the oven to 350F. Spray a 9" or 10" springform pan (or deep cake pan) with pan spray. Put a circle of parchment in the bottom of the pan. Set aside.
- Bring a large pot of water to a rolling boil. Salt it well and cook the pasta to al dente. While the pasta is cooking, mix up the cheesy goodness.
- In a large bowl, evenly and thoroughly combine 1 lb of the mozzarella with the ricotta, Parmesan, Asiago, beaten eggs, milk and seasonings. Fold in the sopressata very well so it is evenly distributed. Set aside.
- When the pasta is al dente, drain and run some cold water over it. You don't want to chill it, but you do want to take the edge off of the heat so your eggs don't cook too soon. Drain the pasta very well after rinsing.
- Gently but thoroughly stir the bucatini into the cheesy goodness. It will take some doing because the cheese mixture is pretty stodgy. That's okay. Keep at it until everything is nicely combined. Scoop the cheesy pasta into the prepared pan, trying to spread it as evenly as possible. Press it down a bit so there are no big gaps or air pockets. Cover the pan with foil.
- Bake in the center of the oven for 40 minutes. Remove the foil and bake an additional 20 minutes. Remove from oven and run a knife around the outside of the pan. Allow to cool about 10-15 minutes and then remove the sides of the pan.
- Serve hot or warm, or even at room temperature, with a side of the marinara sauce, which you either made ahead or made while the bucatini pie was in the oven, right?
- For the Marinara:
- Over medium heat, melt the butter and oil together. When the butter is sputtering, add the garlic. Swirl the pan and watch carefully. You want the garlic to turn a medium golden to dark brown but not burn, so be careful. When it starts to go, it goes fast. When the garlic has some lovely color on it, pour in the tomatoes all at once. Add the salt, pepper and optional pepper flake. Chances are it will taste a little flat at this point, but you'll be reducing this for a long time so under-seasoning is preferred. You can correct at the end if necessary.
- Cook the tomatoes, stirring occasionally and breaking up the tomatoes into smaller and smaller chunks, until the sauce is very thick and is starting to stick to the bottom of the pan a bit. It will also darken in color to a deep, intense reddish-orange. This whole process could take 45 minutes or so, so don't rush things. Once the sauce is thick and perfect, taste and adjust the seasonings if necessary.
- Serve hot or warm with the bucatini pie, or use it for pretty much whatever you want.
Nutrition
About the Author: Jenni Field
