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Baked Ziti In Bianco With Fontina & Salami from Radically Simple by Rozanne Gold. ( )

Recipe: 'Baked Ziti In Bianco With Fontina & Salami'

by Rozanne Gold
Jun 3, 2011

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Rozanne Gold

This is not the tomato-y baked ziti we all know. This, its alter ego, is a tad more sophisticated.

Serves 4

3 tablespoons unsalted butter, room temperature

8 ounces dried ziti or cellentani

6-ounce piece Italian Fontina

3 ounces Genoa salami, sliced very thin

3 tablespoons finely chopped fresh oregano

Preheat the oven to 400 F. Grease an 8-cup souffle dish with 1 tablespoon of the butter.

Bring a large pot of salted water to a boil. Add the pasta and cook 12 minutes. Drain well and shake dry.

Shred the cheese on the large holes of a box grater. Finely julienne the salami.

Arrange one-third of the pasta in the dish; top with one-third of the cheese, half of the salami, dabs of butter, 1 tablespoon of the oregano, and salt and pepper.

Repeat layering, ending with pasta and cheese on top.

Bake, uncovered, 15 minutes, until bubbly and golden.

Stir well; mound onto plates and sprinkle with remaining oregano.

From Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold. Copyright 2010 by Rozanne Gold. Reprinted by permission of Rodale Inc.

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