Baked Ziti al Telefono

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This was very easy to make and really delicious! There's a local restaurant here that serves Penne al Telefono and I always order it. Now I just make it at home.

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There aren't too many ingredients in this recipe but it is a really amazing dish. I saw Mario cook this years ago, and if memory is correct, the "al telefono" in the name is connotative of the cheese stretching and stringing like telephone wires. The recipe is very flavorful, and you can really use anything that you prefer whether that is homemade or out of a jar. We tend to add at least 3 cups of tomato sauce as we think the dish warrants it.

For those looking to expand their cooking experience, making the besciamella sauce also adds to the fun of cooking something from scratch. Search on this site for besciamella and you'll find a recipe.

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While I did notice that there were no recipes for basic marinara or balsamella, I did figure out that the latter was a white sauce and I certainly don't need a recipe for the former. I have seen his basic tomato sauce and I'm not a fan of carrots or thyme in my sauce, so I used my own. I also like Rao's for bottled sauce-it is one of the few that is worth substituting in a pinch-it is a bit salty so keep that in mind, though. I loved this recipe because it is simple and easy to remember-yes, making white sauce from scratch takes a few minutes (easier than making marinara from scratch, though! but the results are creamy and rich without any of the cake-like dryness that ricotta sometimes makes. My two bosses who are both Italian LOVED it! Try it out, you'll love it, too!

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this site needs some help with explaining things a bit better. this recipie is in his cookbook molto italiano. his basic tomato sauce is excellent!! heres the recipie: 1/4 c. olive oil, 1 onion, 4 garlic cloves, 3 T. chopped fresh thyme, 1/2 medium carrot, finely shredded, two 28 oz cans whole tomatoes (i use them pureed cook onion and garlic until light golden brown, add thyme and carrot cook about 5 min. more, add tomatoes and bring to a boil, then simmer until as thick as hot cereal. app. 30 min. season with salt to taste. it can be refrigerated for 1 week, or frozen for 6 months.
besciamella is 5 T butter, 1/4 c. flour, 3 c. milk, 2 t. salt, and 1/2 t. fresh grated nutmeg. melt butter and put in flour. cook until light golden brown, about 6-7 min. add hot milk to flour mixture, whisking constantly until very smooth,a dn thickened. add salt and nutmeg off of heat.

use his recipies for these sauces and this is an outstanding dish!!

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This is a simple and good recipe. Makes four generous servings. Both balsamella and besciamella are used in Italian cookbooks to refer to white sauce
or bechamel. Fargo.

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The recipe for the balsamella sauce can be found with Mario's recipe for "Ritoli alla Norcina".

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I have not yet made this recipe, but I wanted to know what balsamella is. I tried to find out through your encyclopedia but is was not available. Please let me know what it is.

Thanks,

Eva

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5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.

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This dish was very simple, but delicious! I did throw in a little garlic to the sauce and 1/2 cup of shredded romano chesse that happened to be on hand. My husband really enjoyed the flavors and cheesiness!

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The recipe has a typo - balsamella sauce. It should be besciamella which is bechamel sauce. I use it in Mario's recipe for lasagne Bolognese which tastes awesome.