Pasta And Rice Pie

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 cups penne, cooked

1 cup dried bread crumbs

4 ribs celery, coarsely chopped

2 (5-inch) sweet Italian sausage links, cooked and sliced into 1/2-inch slices

2 cups freshly grated Parmigiano-Reggiano

1/4 cup flour

Salt and pepper

1 carrot, scraped and finely chopped

4 stalks celery, finely chopped

1 cup dry white wine

Notes: Cook rice according to package instructions, cutting cooking time in half. Drain the rice and set aside in a large bowl. For eggs, fry all three in a non-stick pan and slide onto a plate and set aside.

1 tablespoon black peppercorns

2 cups milk

6 meatballs, cooked and halved

2 tablespoons tomato paste

1/2 pound chicken livers, browned, cooked through, and chopped

2 tablespoons extra-virgin olive oil

1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices

1 bunch parsley stems

3 1/2 pounds chicken wings, backs, and bones

3 tablespoons butter

1 cup peas, cooked

3 carrots, coarsely chopped

1/2 cup milk

5 cloves garlic, sliced

8 cups cooked arborio rice, see note below

2 cups ragu Bolognese, recipe follows

1 pound ground pork

4 tablespoons unsalted butter

Special equipment: 1 medium metal bowl to hold about 6 quarts

2 cups brown chicken stock, recipe follows

2 medium onions, finely chopped

8 tablespoons butter

2 onions, coarsely chopped

3 eggs, fried sunnyside-up, see note below

1 cup bechamel, recipe follows

1/4 pound pancetta, minced

1 pound ground veal

1/2 pound ground beef

1/4 cup extra-virgin olive oil

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