In Naples, it is a sin to throw food away! What remains from left over dishes in Giuseppe's family, is either turned into new dishes (such as this Pasta al Forno) or fed to the family pig, which we turn into prosciutto every winter. The family pig and I are on tenuous terms ever since I accidentally fed him a metal spoon several months ago so I prefer to take the former tract, and make Pasta al Forno. Plus, why should the pig enjoy my lovingly braised ragu when all he does is glare and snort at me (I shall very much enjoy our winter sausage this year). If you too suffer the same predicament, or don't happen to have a family pig, I suggest you make this recipe for Pasta al Forno.
At Sauced & Found, we offer a variety of catering and touring services to clients in and around Napoli, Sorrento and the Amalfi Coast. Our main lines of services offered are: Private chef, Food and wine tours, Cooking classes, and Travel interpreters.