Pasta Al Forno/Moyé

How does an easy dish to make for your family sound for dinner? An Italian favorite is on the menu tonight as we grab a Bite with Belkys.

The Chef: Pietro Vardeu
The Restaurant: Moyé Ristorante Italiano in Brickell.
The Dish: Pasta al Forno

¼ lb. Ziti Pasta
¼ lb. ground veal
1 16 oz. can tomato sauce
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 Tbs. chopped rosemary
1 Tbs. chopped sage
2 bay leaves
1/2 cup red wine
1/4 cup olive oil
¼ lb. fresh Mozzarella
¼ lb. Parmesan Cheese
salt and pepper to taste

Method of Preparation:
– To make the veal ragu, add olive oil to a hot pan. Add chopped onions, carrots and celery. Next, add salt, pepper- and sauté several minutes. Add in the ground veal, then the rosemary, sage and bay leaves. Mix well, then add red wine and tomato sauce. Cook 30- 40 minutes on low temperature.

– The pasta next- in a pot of boiling water add ziti. Cook until al dente. Drain and put it in a bowl with the meat sauce and mix well. Add mozzarella and pecorino cheese and mix again.

– Put it in a casserole dish and add more meat sauce on top. The pasta needs to be covered so it doesn’t get too dry. Add more mozzarella and parmesan on top and bake for 8 minutes at 400 degrees.

To Plate:
– Plate as is out of the oven and serve.

Serving suggestion: Primitivo wine from the Puglia region

Serves: 4

Moyé Ristorante Italiano
80 S.W. Eighth St.
Miami, FL 33130

Bring in a printed copy of the recipe and get a complimentary glass of wine with your meal now through the end of January.


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