{"id":7041,"date":"2018-03-08T16:19:43","date_gmt":"2018-03-08T16:19:43","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=7041"},"modified":"2018-03-08T17:16:53","modified_gmt":"2018-03-08T17:16:53","slug":"pasta-pasticciata-gratin-white-bolognese-sauce-fusilloni","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=7041","title":{"rendered":"&#8220;Pasta Pasticciata&#8221; Fusilloni Gratin with White Bolognese Sauce"},"content":{"rendered":"<p>Pasta Pasticciata\u00a0recipe is a\u00a0Traditional\u00a0Italian Pasta Pie typically prepared in Southern Italy and eaten\u00a0by the whole family on Sunday meals or on special occasions<\/p>\n<p>You can prepare this delicious gratin pasta using <a href=\"https:\/\/tastewithgusto.ie\/shop\/fusilloni\/\">Fusilloni,<\/a>\u00a0a thick, corkscrew shaped pasta. The word presumably comes from &#8216;fuso&#8217; meaning: spindle, as fusilloni was traditionally spun by rolling a small rod over the strips of pasta to wind them around it and into a corkscrew shape. The little ones will love them!<\/p>\n<p>&nbsp;<\/p>\n<p>If you want, you can use <a href=\"https:\/\/tastewithgusto.ie\/shop\/bolognese-sauce\/\">Bolognese Sauce<\/a>\u00a0for this recipe. But as you can see on the recipe I made an alternative sauce without tomato. It is delicious, effortless and it&#8217;s perfect for any type of pasta!<\/p>\n<p>You can find out more details about this type of pasta in my article: &#8220;<a href=\"https:\/\/cookwithgusto.com\/the-pasta-teller-chapter-5-fusilli\/\"><em>The Pasta Teller: Chapter 5 \u2013 Fusilli<\/em><\/a>&#8221;<\/p>\n<p>Try my:<\/p>\n<h1>Pasta Gratin with White Bolognese Sauce &#8220;Pasta Pasticciata&#8221;<\/h1>\n<h2>Ingredients<\/h2>\n<ul>\n<li>400g\u00a0<a href=\"https:\/\/tastewithgusto.ie\/shop\/fusilloni\/\">Fusilloni<\/a><\/li>\n<li>300g Ricotta Cheese<\/li>\n<li>150g Green Peas<\/li>\n<li>250g Sausage<\/li>\n<li>100g Carrot<\/li>\n<li>100g Onion<\/li>\n<li>60g Grated Parmesan<\/li>\n<li>1 Rib of Celery<\/li>\n<li>1 Garlic Clove<\/li>\n<li>30ml White Wine<\/li>\n<li>100ml Milk<\/li>\n<li><a href=\"https:\/\/tastewithgusto.ie\/shop\/extra-virgin-olive-oil-il-vero-1-lt\/\">Extra Virgin Olive Oil &#8220;Il Vero&#8221;, as needed<\/a><\/li>\n<li>Breadcrumbs<\/li>\n<li>Thyme, as needed<\/li>\n<li>Nutmeg, as needed<\/li>\n<li>Salt and Pepper, as needed<\/li>\n<li>\n<p><figure id=\"attachment_7043\" aria-describedby=\"caption-attachment-7043\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata1.jpg\"><img decoding=\"async\" class=\"wp-image-7043 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata1.jpg\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7043\" class=\"wp-caption-text\">Ingredients<\/figcaption><\/figure><\/li>\n<\/ul>\n<h3>Procedure<\/h3>\n<p>Clean the green peas and finely chop the carrot, onion and celery.<\/p>\n<figure id=\"attachment_7044\" aria-describedby=\"caption-attachment-7044\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata2.jpg\"><img decoding=\"async\" class=\"wp-image-7044 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata2.jpg\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7044\" class=\"wp-caption-text\">Chop carrot, celery and onion<\/figcaption><\/figure>\n<p>Chop also the sausage meat, removing the skin.<\/p>\n<figure id=\"attachment_7045\" aria-describedby=\"caption-attachment-7045\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata3.jpg\"><img decoding=\"async\" class=\"wp-image-7045 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata3.jpg\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7045\" class=\"wp-caption-text\">Chop the sausage meat<\/figcaption><\/figure>\n<p>In a large pan, saut\u00e8e the &#8220;soffritto&#8221; (This is the Italian name for the mixture of chopped carrot, onion and celery). Add the clove of garlic and let it cook for 5-10 minutes, until the vegetables become golden.<\/p>\n<figure id=\"attachment_7046\" aria-describedby=\"caption-attachment-7046\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata4.jpg\"><img decoding=\"async\" class=\"wp-image-7046 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata4.jpg\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7046\" class=\"wp-caption-text\">Real Italian Soffritto!<\/figcaption><\/figure>\n<p>Add the minced sausage meat and fry it with the soffritto. Then, sprinkle with grinded thyme and blend with white wine.<\/p>\n<figure id=\"attachment_7047\" aria-describedby=\"caption-attachment-7047\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata5.jpg\"><img decoding=\"async\" class=\"wp-image-7047 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata5.jpg\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7047\" class=\"wp-caption-text\">Brown the sausage, add thyme and blend with white wine<\/figcaption><\/figure>\n<figure>When all the alcohol has evaporated and the sausage are brown, add the green peas and let it cook for further 10-12 minutes. The turn off the heat and season with salt and pepper. Your White Bolognese Sauce is ready to go!<\/figure>\n<figure id=\"attachment_7048\" aria-describedby=\"caption-attachment-7048\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata6.jpg\"><img decoding=\"async\" class=\"wp-image-7048 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata6.jpg\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7048\" class=\"wp-caption-text\">Add the green peas<\/figcaption><\/figure>\n<p>In a bowl, sift the ricotta with a strainer.<\/p>\n<figure id=\"attachment_7049\" aria-describedby=\"caption-attachment-7049\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata7.jpg\"><img decoding=\"async\" class=\"wp-image-7049 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata7.jpg\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7049\" class=\"wp-caption-text\">Sift the ricotta<\/figcaption><\/figure>\n<p>Season it with grated nutmeg (be careful not to exceed, it can become bitter very easily!), salt and pepper. Add the milk and stir all together.<\/p>\n<figure id=\"attachment_7050\" aria-describedby=\"caption-attachment-7050\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata8.jpg\"><img decoding=\"async\" class=\"wp-image-7050 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata8.jpg\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7050\" class=\"wp-caption-text\">Season with spices and add the milk<\/figcaption><\/figure>\n<p>Mix the white bolognese sauce with the ricotta sauce.<\/p>\n<figure>Let the sauce rest and in the meanwhile cook the <a href=\"https:\/\/tastewithgusto.ie\/shop\/fusilloni\/\">fusilloni<\/a> in a pot full of boiling and salted water.<\/figure>\n<figure>\n<p><figure id=\"attachment_7051\" aria-describedby=\"caption-attachment-7051\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata9.jpg\"><img decoding=\"async\" class=\"wp-image-7051 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata9.jpg\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7051\" class=\"wp-caption-text\">Cook the pasta<\/figcaption><\/figure><\/figure>\n<figure>Drain the <a href=\"https:\/\/tastewithgusto.ie\/shop\/fusilloni\/\">fusilloni<\/a> al dente (2 minutes before the suggested cooking time) and toss them with the sauce.<\/figure>\n<p>Grease a tin with butter and sprinkle with breadcrumbs on the bottom and sides.<\/p>\n<figure id=\"attachment_7052\" aria-describedby=\"caption-attachment-7052\" style=\"width: 296px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata10.jpg\"><img decoding=\"async\" class=\"wp-image-7052 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata10.jpg\" alt=\"\" width=\"296\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7052\" class=\"wp-caption-text\">Grease the tin with butter and sprinkle with breadcrumbs<\/figcaption><\/figure>\n<p>Place the <a href=\"https:\/\/tastewithgusto.ie\/shop\/fusilloni\/\">fusilloni<\/a> in the tin.<\/p>\n<figure id=\"attachment_7053\" aria-describedby=\"caption-attachment-7053\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata11.jpg\"><img decoding=\"async\" class=\"wp-image-7053 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata11.jpg\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7053\" class=\"wp-caption-text\">Place the pasta in the tin<\/figcaption><\/figure>\n<p>Sprinkle with grated parmesan, breadcrumbs and butter knobs.<\/p>\n<figure id=\"attachment_7054\" aria-describedby=\"caption-attachment-7054\" style=\"width: 296px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata12.jpg\"><img decoding=\"async\" class=\"wp-image-7054 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciata12.jpg\" alt=\"\" width=\"296\" height=\"167\" \/><\/a><figcaption id=\"caption-attachment-7054\" class=\"wp-caption-text\">Sprinkle with grated parmesan, breadcrumbs and butter knobs<\/figcaption><\/figure>\n<p>Bake in the oven at 200\u00b0C for 10-15 minutes, until the upper crust will become golden and crunchy.<\/p>\n<figure id=\"attachment_7061\" aria-describedby=\"caption-attachment-7061\" style=\"width: 295px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciataFinal2.png\"><img decoding=\"async\" class=\"wp-image-7061 size-full\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/02\/PastaPasticciataFinal2.png\" alt=\"\" width=\"295\" height=\"166\" \/><\/a><figcaption id=\"caption-attachment-7061\" class=\"wp-caption-text\">Enjoy and Buon Appetito!!<\/figcaption><\/figure>\n<p>All done! So delicious! Serve warm and&#8230; Buon Appetito!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta Pasticciata\u00a0recipe is a\u00a0Traditional\u00a0Italian Pasta Pie typically prepared in Southern Italy and eaten\u00a0by the whole family on Sunday meals or on special occasions You can prepare this delicious gratin pasta using Fusilloni,\u00a0a thick, corkscrew shaped pasta. The word presumably comes from &#8216;fuso&#8217; meaning: spindle, as fusilloni was traditionally spun by rolling a small rod over [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":7055,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/7041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7041"}],"version-history":[{"count":9,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/7041\/revisions"}],"predecessor-version":[{"id":7085,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/7041\/revisions\/7085"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/7055"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}