ribbon-shaped macaroni gr. 500; sausage gr.
250; buttermilk curd gr. 500; "fiordilatte" gr. 300; minced meat gr. 200;
grated parmesan cheese gr. 100: one egg; soft part of bread gr. 100; parsley;
olive oil; one handful of "pecorino" (milk made of sheep's milk)
to flavor this dish it needs a sauce with
ragout which is described in another recipe
while the ragout cook, with the minced meat,
the egg, salt, pepper, the wet bread, the parsley and the "pecorino",
prepare little meat-balls which are a part of the staffing, fry and
put them aside
fry the sausages and cut them into slices,
cut the the "fiordilatte" into bits and dissolve the buttermilk curd
with a little of sauce
and a little of water
for cooking the pasta use a saucepan wide
and low; in the water pour three or four spoonfuls of oil
put the ribbon-shaped macaroni in the
boiling water, one at time and pay attention to cross them; pay
attention to turn them round delicately with the kitchen-fork
cook not much and then put them opened on a
wet cloth
sprinkle a baking-pan with the sauce and put
on a layer of pasta also on the sides of the pan, making a sort of box
in this box make a layer wit the buttermilk
curd, the sauce, the sausages, the little meat-ball, the fiordilatte
and grated cheese
bathe with the sauce and make a new layer of
pasta crossed with the first
continue until the exhausting of the
ingredients and closing the whole with the last layer of pasta at the
top of the baking-pan
fold on the last layer of pasta the pasta of
the first layer which exceed in length the baking-pan border
terminate with buttermilk curd, sauce and
grated cheese
cook in the oven well hot about 30 minutes
and then let it rest about ten minutes
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