Molise baked pasta – Italian Cuisine

“This recipe represents mine Molise roots, very important, profound, never forgotten . It is full of memories there baked pasta from Dominga (in honor of grandfather Domenico) Lion, twenty-six years old, raised in Parma, a Chinese degree recently obtained in Venice. «My family is from Irsina, near Matera. The dish I am telling is in fact the one that the maternal grandmother Lucia, called Mamma Cia, always prepared on September 16, for the feast of the patron saint, Santa Eufemia. We also put dried sausage cubes inside, a local specialty. The secret? A generous sauce with which the layers of pasta are then sprinkled, which in fact ends cooking in the sauce. Even my boyfriend is crazy about it, he too of Molise origins, who as a child stole the tiny ones from his grandmother fried meatballs, one of the ingredients that make up the recipe. On the other hand, I remember certain late awakenings, on Sundays, when, instead of coffee with milk and a croissant, we had breakfast making the shoe in the famous sauce, the aroma of which permeated the air. A poem".

Dominiga Leone.

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