I Basotti (I Bazott)

Type of recipe: First courses

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Preparation method:

Prepare the pasta and leave to rest. Roll out until thin and then leave the pasta to dry a little on a surface lightly dusted with flour. Roll up the pasta and cut into thin strips to make the tagliolini.
In the meantime, prepare the chicken and beef stock (the original recipe for this dish provided for stock made using pig’s trotter, tail and other bones). Grease a baking dish or oven-proof dish with some lard (or butter) and sprinkle with breadcrumbs. Place a layer of pasta on the bottom, season with a little lard and sprinkle with some grated cheese. Continue in the same way for another layer.
Use a ladle to pour the stock into the baking dish until the contents are covered. Sprinkle over more grated cheese and then place in a heated oven (in the past, the baking dish was placed on embers, which also covered the lid of the baking dish). As it cooks, the pasta “drinks” and soaks up the stock. Leave in the oven until all the stock has evaporated and the top is cri . . . >>>

Preparation method:

Prepare the pasta and leave to rest. Roll out until thin and then leave the pasta to dry a little on a surface lightly dusted with flour. Roll up the pasta and cut into thin strips to make the tagliolini.
In the meantime, prepare the chicken and beef stock (the original recipe for this dish provided for stock made using pig’s trotter, tail and other bones). Grease a baking dish or oven-proof dish with some lard (or butter) and sprinkle with breadcrumbs. Place a layer of pasta on the bottom, season with a little lard and sprinkle with some grated cheese. Continue in the same way for another layer.
Use a ladle to pour the stock into the baking dish until the contents are covered. Sprinkle over more grated cheese and then place in a heated oven (in the past, the baking dish was placed on embers, which also covered the lid of the baking dish). As it cooks, the pasta “drinks” and soaks up the stock. Leave in the oven until all the stock has evaporated and the top is crispy and golden. There shouldn’t be any stock left in the bottom of the baking dish and, thanks also to the breadcrumbs, the base of the basotti should be dry. Cut into squares and serve piping hot.