This evening we again turn to La Cucina for our recipe. “Gendarme Hat” Pasta Pie is from the Puglia region. This is my new favorite meal. It involved a few steps. And one change of direction but the outcome was wonderful.
I am not sure what the results should look like but it was a darn good meal.
The recipe as it was printed in the book called for a pasta like dough for the crust. Well I tried it and no the results were not good. But I happened to have extra pizza dough in the freezer. There is so much going on with the filling I think any crust would be fine. This is the recipe with my revisions.
Extra virgin olive oil
1 medium eggplant
flour for the vegetables
1/2 lb sweet sausage
2 zucchini, cleaned and cut in thin rounds
1/2 lb. short pasta or macaroni
2 large hard boiled eggs, cut into quarters
6 oz. mozzarella, sliced
1/3 cup tomato sauce
2 tbsp. chopped flat0leaf parsley
1 pinch oregano
1/3 cup grated pecorino
salt and pepper
Preheat oven to 400 degrees. Grease a baking pan with a little olive oil. I used a springform pan. Peel the eggplant, because I am not a fan of the skin, and cut it in thin slices. Salt the slices and set aside for 1 hour.
Heat 2 tablespoons of olive oil in a saute pan, add the pork, and season with a pinch of salt. Cook until golden.
Heat 1/2 inch of olive oil in a second saute pan until hot. Dip the zucchini rounds in flour, then fry them in oil until golden.
Rinse and dry the eggplant. Dip the eggplant in flour and fry until golden, adding more oil as necessary.
Meanwhile, cook the macaroni until al denta in lightly salted boiling water.
Roll out the dough into two pieces, on larger than the other. Use the larger one to line the baking pan.
Top with a layer of macaroni, a layer of zucchini and eggplant, then the eggs, mozzarella, meat, tomato sauce, parsley and oregano. Dust with pecorino, cover with the other sheet of dough sealing the edges. Puncture the top with a fork and bake about 30 minutes, or until the top is lightly browned.