baked maccheroni alla modicana

.baked maccheroni alla modicana

Very elaborate dish cooked during festivities in Ragusa and particularly in Modica where it’s originated.
Prepare a ragu with a onion, 300 gr. of minced pork, 300 gr. of veal cut in small cubes, 100 gr. of minced sausage; season in oil and add 3 tablespoons of lard with some wine; as soon as wine has evaporated, add a bowl of water and cook for 1-2 hours.
Stew a steer with 300 gr. of veal and a onion. Fry 2 courgettes cut into dishes. Cook 4 eggs and cut them into slices. Cook the home made maccheroni and put a layer in a greasy Pyrex. Dress with ragu, courgettes, eggs and sprinkle with caciocavallo and grated pecorino. Put a second layer of pasta and eventually a third one. Put in a very hot oven for 20 minutes.
Another version: According to the season, put peas or mushrooms among the layers.