The time you spend and your devotion to detail would make Primo and Secondo proud. You can make each component ahead and assemble and bake just before you put on a Louis Prima recording to set a jazzy mood.
- Portion size 10 servings
- 3 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 3/4 cups milk
- 2/3 cups olive oil
- 2 eggs
- 1 lb hot Italian sausage
- 1 lb mild Italian sausage
- 2 teaspoons dried oregano
- 1 teaspoon fennel seeds crushed
- 4 cups penne
- 1 jar smooth tomato and herb pasta sauce
- 6 cups sliced mushrooms (1 lb/500 g)
- 4 cups cubed peeled eggplant
- 3/4 teaspoons pepper
- 1/2 teaspoon salt
- 1 sweet green pepper chopped
- 2 eggs
- 1 1/2 cup ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 4 hard-cooked eggs quartered lengthwise
In large bowl, combine flour, baking powder and salt. In separate bowl, whisk together milk, oil and eggs; pour over dry ingredients all at once. Using fingers or mixer with dough hook, blend until liquid is absorbed and dough is smooth. Turn out onto lightly floured surface; knead for about 2 minutes or until velvety smooth and elastic. Transfer to bowl; cover with plastic wrap and refrigerate for at least 30 minutes or for up to 2 days.
Filling: Cut sausage into 1/2-inch (1 cm) thick slices; cook in large nonstick skillet over medium-high heat, turning to brown all over, for 8 minutes or until no longer pink inside. Drain off fat. Stir in oregano and fennel; cook for 1 minute. Transfer to large bowl.
Meanwhile, in large pot of boiling salted water, cook pasta for about 6 minutes or until tender but still quite firm; drain well. Add to sausage along with pasta sauce; toss to coat. Set aside.
Wipe out skillet; cook mushrooms, eggplant, 1/2 tsp (2 mL) of the pepper and salt over medium-high heat, stirring, for about 5 minutes. Add green pepper and cook for 5 minutes or until liquid is evaporated. Set aside.
Whisk 1 of the eggs; whisk in ricotta, Parmesan and remaining pepper.
Knead any oil back into dough; set aside 1/2 cup (125 mL) for pastry decorations. Cut off one-third of the remaining dough to make 1 large piece and 1 small piece. On lightly floured surface, flatten large piece into disc; turn over to coat with flour. Roll out into 19-inch (48 cm) circle, resting a few times to allow pastry to relax; fit into bottom and up side of 10-inch (3 L) springform pan, leaving 1-inch (2.5 cm) overhang.
Spoon half of the pasta mixture into pan, pressing down lightly; nestle half of the egg wedges into filling. Sprinkle with half of the mushroom mixture. Spread with ricotta mixture; sprinkle with remaining mushroom mixture and egg wedges. Top with remaining pasta mixture, pressing down lightly.
Beat remaining egg; brush some over top of overhanging pastry.
Roll out small dough piece into 12-inch (30 cm) circle. Place over filling and overhanging pastry; fold edges over bottom overhang, pinching to seal. Brush top with some of the remaining egg.
Roll out reserved pastry to 1/4-inch (5 mm) thickness. Using small cookie cutters, cut out moons and stars or other shapes; arrange on top of pastry. Brush with remaining egg. Cut 10 small slits in top of pastry for steam vents.
Bake in bottom of 350°F (180°C) oven for about 1-1/2 hours or until pastry is golden brown and filling is piping hot. Let cool on rack for about 30 minutes. Remove ring and serve. (Can be cooled, covered and refrigerated for up to 1 day; let stand at room temperature for 1 hour before serving or reheat individual portions wrapped in foil in 350°F/180°C oven for 15 to 20 minutes.)
Nutritional facts <b>Per serving:</b> about
- Sodium 1503 mg
- Protein 29 g
- Calories 740.0
- Total fat 34g
- Cholesterol 213 mg
- Total carbohydrate 79 g
- Iron 23.0
- Folate 25.0
- Calcium 21.0
- Vitamin A 35.0
- Vitamin C 30.0