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Baked ziti with sausage and leek ragù · GialloZafferano.com

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  Speaker 1: Baked ziti with sausage and leek ragu is a rich,
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  Speaker 1: savory pasta bake, perfect for a relaxed Sunday lunch and
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  Speaker 1: for sharing at the center of the table. The white
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  Speaker 1: ragu is scented with red wine, sage, and rosemary. Leeks
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  Speaker 1: make the sauce soft and aromatic, and sausage gives it
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  Speaker 1: a deep, bold flavor. Bechamel keeps the pasta creamy, smoked
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  Speaker 1: scamorza melts in long, stringy threads, and parmigiano-reggiano forms a golden,
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  Speaker 1: slightly crisp crust on top. For 4 servings with about
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  Speaker 1: 30 minutes of preparation and 1 hour and 30 minutes
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  Speaker 1: of cooking, you need Ziti 500 g Sausage 600 g
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  Speaker 1: Leeks 700 g Red wine 100 g Tomato paste 20
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  Speaker 1: g Water 300 g Bechamel sauce 800 g Smoked scamorza
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  Speaker 1: cheese 100 g grated Parmigiano-Reggiano cheese, 40 grams, grated. Rosemary,
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  Speaker 1: as needed. Sage, as needed. Extra virgin olive oil, as needed.
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  Speaker 1: Fine salt, as needed. Black pepper, as needed. Start with
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  Speaker 1: the leeks. Trim the base, remove the outer leaves, and
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  Speaker 1: slice the white part into rounds. Cut the green part
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  Speaker 1: into pieces and rinse them well. Place the green leek
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  Speaker 1: pieces in a hot pot and toast them for about
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  Speaker 1: 6 to 7 minutes, stirring often, until they are well
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  Speaker 1: heated and slightly toasted. Pour in 1 and 1 quarter
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  Speaker 1: cups of water, which corresponds to 300 grams, and let
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  Speaker 1: everything simmer gently for about 30 minutes, to obtain a
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  Speaker 1: leek broth. While the broth simmers, heat a drizzle of
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  Speaker 1: extra virgin olive oil in a saucepan. Add the sliced
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  Speaker 1: white part of the leeks and a pinch of fine salt.
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  Speaker 1: Sweat the leeks over low heat for about 10 minutes,
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  Speaker 1: until they are soft and cooked through. Remove the cooked
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  Speaker 1: leeks from the pan and set them aside. In the
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  Speaker 1: same saucepan, add another drizzle of oil. Add the sausage pieces,
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  Speaker 1: without casing, and brown them over medium heat for about
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  Speaker 1: 7 to 8 minutes, until they are nicely browned. Add
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  Speaker 1: the tomato paste and stir very well, so it coats
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  Speaker 1: the sausage. Add back into the saucepan the cooked leeks
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  Speaker 1: that you previously set aside. Immediately deglaze with the red wine,
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  Speaker 1: pouring it into the hot pan and mixing well. By
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  Speaker 1: now the leek broth is ready. Strain it through a
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  Speaker 1: sieve to remove the solids. Moisten the sausage and leek
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  Speaker 1: ragout with this hot leek broth. Add a small bouquet
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  Speaker 1: of sage and rosemary. Let the ragout cook and reduce
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  Speaker 1: for about 20 minutes over low heat, so the flavors concentrate.
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  Speaker 1: At the end of cooking, season with fine salt, tasting
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  Speaker 1: to adjust, and add a sprinkle of black pepper. When
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  Speaker 1: the ragu is ready, combine it with the bechamel sauce
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  Speaker 1: in a large bowl. Mix well so the ragu and
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  Speaker 1: bechamel form a single creamy sauce. Break the ziti in half.
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  Speaker 1: Cook them in plenty of salted boiling water for about
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  Speaker 1: 5 minutes. The pasta must remain very al dente because
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  Speaker 1: it will finish cooking in the oven. Drain the ziti
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  Speaker 1: and transfer them directly into the bowl with the bechamel
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  Speaker 1: and sausage ragu. Mix gently so all the pasta is
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  Speaker 1: well coated with the sauce. Take a baking dish. Form
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  Speaker 1: a first layer of dressed pasta in the dish. Distribute
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  Speaker 1: part of the grated smoked scamorza over this first layer.
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  Speaker 1: Add a second layer of pasta on top. Finish with
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  Speaker 1: the remaining grated scamorza and all the grated parmigiano-reggiano to
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  Speaker 1: form the final surface. Place the baking dish in a
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  Speaker 1: preheated conventional oven at 356 degrees Fahrenheit. Bake for 10 minutes.
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  Speaker 1: Then raise the temperature to 428 degrees Fahrenheit, activate the
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  Speaker 1: grill function, and continue cooking for 5 minutes, until the
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  Speaker 1: surface is perfectly browned and forms a golden crust. Once baked,
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  Speaker 1: remove the dish from the oven and let it rest
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  Speaker 1: for about 10 minutes before serving. This rest time allows
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  Speaker 1: the sauce to settle, the cheese to firm slightly, and
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  Speaker 1: the portions to hold together, while remaining creamy and stringy inside.