Exciting recipe , the name  was given
from my cousin that as soon as he saw it he named
the big hat.
It is a first plate
really tasty, a pie made with ziti
stuffed with sausage sauce, peas
and scamorza.
TRy this recipe, especially when you have guests,
because scenically effect.

Recommended wine:
Lacryma Christi Bianco “Vigna Vulcano” Villa Dora in 2011,
a white Campanian, vibrant and harmonious,
with a pleasant mineral persistence.

And now … LIGHT THE FIRES!

INGREDIENTS:

-350g Of ziti long

-200g Of smoked cheese

-250g Sausage

-150g Of spring peas

-800g Of tomato sauce

-2 eggs

-1 onion

- White vine qb

- Grated Parmigiano qb

-Breadcrumbs qb

- Butter to taste

-Oil

-Salt and pepper to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN |

Cook the ziti in salted water and a tablespoon of oil,

and arrange on a damp cloth without overlapping.
In a saucepan cook the onion, grated
the onion will become as a cream,
It will be much more digestible.
Now add the sausage grainy,
when browned, pour
with white wine,
add the tomatoes and cook for at least an hour and a half.
At 5 minutes from the end, add the peas.
Season with salt and pepper and let cool.
We pass to the construction of the big hat
wet ziti with eggs previously
beaten with salt and a little drop of water.
Butter a mold and sprinkle with bread crumbs, wrap only
on the bottom with a disc of baking paper.
Now started to form a spiral,
starting from the center line to get to the entire mold with ziti,
be careful to make them adhere perfectly to the mold.
Now break the remaining ziti into 3-4 pieces, toss with half sauce,
Add the smoked cheese and a couple of tablespoons of Parmesan,
put ziti  into the mold until the complete filling,
Sprinkle with breadcrumbs and a few knobs of butter
bake at 190 ° for circa20-25 minutes.
Let stand for about ten minutes,
pull out and serve with the sauce separately.

Et voila … the chapel is served!