I know it’s an italian preparation but I don’t quite now exactly how it is prepared.
Mario Batali’s Ziti al Telefono
In traditional Italian cooking, any dish made with mozzarella cheese carries the name “al telefono,” a playful reference to the way the melted cheese strings out and curls like a telephone cord. This simple and delicious ziti is sure to please!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
6 quarts water (approximately)
2 tablespoons coarse salt
2 cups Mario Batali’s Basic Pasta Sauce
2 medium tomatoes, cut into 1/4 inch cubes
1/4 cup basil leaves
1 pound dried ziti
8 ounces fresh mozzarella cheese, cut into 1/4 inch cubes
1. Bring the water to a boil in a large pot and add the salt.
2. In a 12-to 14-inch saute pan, combine the pasta sauce and the tomato and bring to a boil over high heat. Lower the heat to a simmer and add the basil leaves without stirring.
3. Meanwhile, cook the pasta according to package directions until tender and just shy of al dente, about 10 minutes. (The pasta should be al dente about the same time the basil is added to the tomatoes.)
4. Drain well, then add to the pan with the sauce. Add the mozzarella and toss over medium heat until the cheese is just melting. Pour into warm bowls and serve immediately.
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the telefono is a reference to the cheese that looks like telephone wires( stretches all stringy).
The recipe is usually a meat and cheese and rice ball that, when eaten, the cheese is drippy and resembles phone lines as its running down your face.
Ziti al Telefono Recipe
2 cups Basic tomato sauce
2 medium Round tomatoes — cut into 1/4″ cubes
1/4 cup Basil leaves, stems removed
1 pound Ziti pasta
1/2 pound Fresh mozzarella — cut into 1/4″ cubes
Place 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch saute pan, place tomato sauce and tomatoes and bring to a boil. Lower heat to simmer and add basil leaves without stirring.
Cook pasta according to package instructions, until just short of “al dente.” Drain in colander and toss into pan with tomatoes and basil.
Add mozzarella pieces and toss over medium heat until cheese is just melting. Pour into warm bowls and serve immediately.
Italian Stuffed Rice Balls (Suppli alla Telefono)
Suppli alla Telefono is Italian rice balls stuffed with mozzarella cheese and topped with pomodora sauce.
SUPPLI RICE BALLS
4 cloves garlic, diced
4 tablespoons olive oil
1/2 onion, chopped
8 ounces arborio rice or risotto rice, cooked (italian)
3 tablespoons fresh basil, chopped
2 ounces butter, melted
3 ounces parmesan cheese, freshly grated
1 buffalo mozzarella
2 ounces sun-dried tomatoes
2 ounces flour
2 eggs, beaten
4 ounces fresh white breadcrumbs
vegetable oil (for frying)
salt & freshly ground black pepper
1 cup chopped red onions
2 lbs fresh tomatoes, cut in half,seeded,and diced
2 tablespoons fresh garlic
4 ounces red wine
4-6 tablespoons fresh basil, chopped
4 tablespoons fresh chives, snipped
4 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2-1 teaspoon crushed red chili peppers
1/2-1 teaspoon crushed red chili peppers
Heat the olive oil in a pan with the garlic and onion.
Cook until soft and add the basil.
Add the cooked rice, season and blend it all together well.
Pour the rice into a bowl, place in the fridge to chill.
When cold, fold in the Parmesan and butter.
Divide the rice into small balls of equal size pieces.
Cut the mozzarella and sun dried tomatoes into half inch size pieces.
Push a piece of mozzarella and tomatoes into the center of each rice ball.
Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed.
Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs.
Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp.
Drain on kitchen paper.
Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
Add red onion and garlic and saute until onion is soft.
Add red wine and reduce heat slightly.
Add tomatoes, basil, chives and parsley and remove from heat.
You want the ingredients just heated, not actually cooked.
Season with salt, pepper, and sugar.
Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.
Penne al telefono is a quick and easy, cheesy, everyday pasta dish! Perfectly cooked penne pasta with flavorful mozzarella, tomatoes and some heat. It’s sure to become a new family-favorite pasta recipe.
This is a new recruit in my pasta recipe army along with salted egg pasta and aligue pasta. I just love the creaminess and how tasty this pasta recipe is. My husband even saved some from dinner so he can pack it for lunch the following day. This no-fuss penne pasta recipe is perfect for weeknights, and gratifying enough to please adults and kids alike.
Great pasta dish for weeknights.
Inspired by one of Cibo’s popular pasta dish that will make you feel at home. I often incorporate pasta in our weekly meals especially easy to to prepare dishes for busy days. Penne al telefono is so easy to make and is ready in 30 minutes, making it a fantastic family dinner option on rushed weeknights.
What to serve it with?
This delicious penne and mozzarella recipe is kind of a meal on its own, but you may want to add something like crusty homemade artisan bread or soft bread rolls. Why not go all the way and add some garlic parmesan wings for a full hearty meal.
Can I use a different pasta?
I used regular penne pasta for this recipe but you can change it with whole grain. Whole grain pasta is ideal for anyone looking to increase their intake of fiber and whole grains without compromising taste. You can also use elbow macaroni or bow tie pasta to replace penne.
The secret ingredient is always LOVE
Other pasta recipes you may like:
Black Ink Seafood Pasta is not your typical pasta. One obvious reason is the pasta itself. Black Pasta is pasta made from a pasta dough (typically from durum wheat semolina flour) that has ink from squid or cuttlefish mixed into it.
Filipino-style Lasagna that is so good that every mouthful is satisfying! Layers of ground beef, mozzarella, and béchamel sauce between lasagna pasta.
- 500 grams penne pasta
- 1 tbsp butter
- 3 tbsp olive oil
- 1 small onion (chopped)
- 2 cloves garlic (chopped)
- 1 ½ cup cherry tomatoes (halved)
- 1 tsp sugar
- 1 ½ cup heavy cream (or all-purpose cream)
- ½ chicken broth cube
- ½ cup water
- ½ cup mozzarella (grated)
- ¼ cup cheddar cheese (grated)
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp chili flakes (optional)
Cook penne pasta according to packaging instructions. Drain water and set aside.
In a pot over low-medium heat, melt butter then add olive oil. Sauté onion and garlic until onion is translucent.
Add tomatoes and cook until wilted. Tip in sugar, salt, pepper and chicken broth cube. Mix until incorporated.
Mix-in water and heavy cream then cover pot with lid then bring to a simmer for 20 minutes.
Transfer penne pasta and toss in with the sauce. Add mozzarella and cheddar cheese then toss again until fully incorporated. Cover again and cook for another 2 minutes.
Remove from heat then transfer in a serving dish. Top with parmesan or any preferred cheese and chili flakes. Serve and enjoy. Bon appetit!
- You can replace cherry tomatoes with crushed canned tomatoes.