by Babette's Feast
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Babette's Feast's Notes:
Expand14 ounces fusilli Ask a question about this ingredient
3 fresh sausages, case removed and meat crumbled Ask a question about this ingredient
2 medium zucchini cut in medium small dice Ask a question about this ingredient
1 medium eggplant, peeled, cut in medium small dice Ask a question about this ingredient
1 bunch bunch asparagus, trimmed and peeled and cut in pieces on a bias Ask a question about this ingredient
1/2 cup fresh wild mushrooms Ask a question about this ingredient
1/3 cup Extra Virgin Olive Oil Ask a question about this ingredient
1 tablespoon fresh parsley chopped finely Ask a question about this ingredient
4 fresh mozzarellas Ask a question about this ingredient
12 fresh basil leaves shredded Ask a question about this ingredient
1/3 cup Double Cream Ask a question about this ingredient
3/4 cups grated Parmesan Ask a question about this ingredient
For the tomato sauce Ask a question about this ingredient
1 pound tin of canned peeled tomatoes Ask a question about this ingredient
1 medium onion finely chopped Ask a question about this ingredient
2 garlics whole, no skin, lightly crushed Ask a question about this ingredient
1 sprig rosemary Ask a question about this ingredient
3 sprigs fresh thyme Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
5 tablespoons Olive Oil Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
Bechamel Sauce (ee recipe posted on my profile) Ask a question about this ingredient
Make the béchamel sauce as per the recipe posted in my profile.
Ask a question about this stepMake the tomato sauce: Cut the tomatoes in pieces. In a food processor, pulse the tomatoes and liquid in the can 5 times, leaving some pieces whole (not a smooth purée).
Ask a question about this stepIn a pan over medium heat add 5 tablespoons of olive oil, the 2 crushed garlic cloves, the rosemary and thyme sprigs, bay leaf and the onion chopped very finely. Stir until the onion is translucent, Add the tomato, stir, add a pinch of salt and reduce the heat to low. Allow to simmer for about 15 to 20 minutes until you have a thick tomato sauce. Discard the rosemary and thyme sprigs, the garlic and the bay leaf.
Ask a question about this stepShred themozzarella coarsely and leave them in a kitchen cotton towe and reserve.
Ask a question about this stepWash the Eggplant, remove skin and cut in medium small dice. Sprinkle with some salt, leave in a colander for 30 minutes. Dry them with a kitchen paper towel, pressing to get all the water out. Reserve
Ask a question about this stepWash the Zucchini and cut medium small dice leaving the skin on. Sprinkle with some salt, leave in a colander for 30 minutes. Dry them with a kitchen paper towel, pressing to get all the water out. Reserve
Ask a question about this stepTrim the asparagus peel the stem and cut on a bias in bite size pieces.
Ask a question about this stepClean the mushrooms with a brush and a damp cloth and cut in slices.
Ask a question about this stepIn a sauté pan, add 2 tablespoon of olive oil, cook the eggplant until golden brown. Reserve.
Ask a question about this stepRepeat with the Zucchini and reserve.
Ask a question about this stepRepeat with the Asparagus, season with salt and freshly grated pepper and reserve.
Ask a question about this stepRepeat with the Mushrooms but cook over high heat so they don’t loose water, add the tablespoon of parsley, season with salt and freshly grated pepper and reserve.
Ask a question about this stepRemove the casing of the sausages, crumble the meat and fry in 1 tablespoon of olive oil over medium heat until meat is golden brown but it must be very crumbly. Reserve.
Ask a question about this stepCook the Fusilli very al dente. Drain and cool under cold running water to stop the the cooking immediately. Put in a large bowl and add 1 tablespoon of olive oil and mix to coat well so they don't attach to each other.
Ask a question about this stepAdd all the vegetables to the fusilli and toss to mix. Add the fried sausage meat, the shredded basil, 1 cup of tomato sauce and stir to mix all. If you see it needs more tomato sauce add a little at a time, you don't want the fusilli to be swimming in an olympic pool of tomato sauce, just enough for moisture. Check the seasoning. Divide in 3 equal parts.
Ask a question about this stepPre-heat the oven to 375 degrees F.
Ask a question about this stepIn a large baking dish add a thin layer of béchamel sauce. Then add 1/3 of fusilli with the vegetables, sausage and tomato sauce, a layer of shredded mozzarella and parmesan.
Ask a question about this stepStart again – 1/3 of fusilli with the vegetables, sausage and tomato sauce, a layer of shredded mozzarella and parmesan.
Ask a question about this stepRepeat a third layer adding a thicker layer of shredded mozzarella and NO parmesan.
Ask a question about this stepSpread some bèchamel over the top, spoon the double cream over the béchamel and add a generous amount of parmesan and some freshly ground pepper.
Ask a question about this stepBake in the oven for 15 minutes, then turn to grill position and brown the top. Turn off the oven, slightly open the oven door and allow the baked pasta to stand for 10 minutes.
Ask a question about this stepServe immediately.
Ask a question about this stepNote: When I make it for myself I skip the sausage because I love it just with the vegetables and it's so much lighter to digest.
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
