Best Pretty Easter Pasta Pie Crostata Di Tagliolini Recipes
PASTIERA RUSTICA DI TAGLIOLINI
My Italian friends from Rockford always spoke of a mythical baked pasta dish that their mothers traditionally prepared for Easter; not the Italian Easter Pie with the crust, but a dish of pasta, eggs, cheese and cured meats. Well, this seems to be the ticket; it's more of a suburban Neopolitan Italian specialty and it's absolutely awesome. A terrific Easter brunch recipe with an Italian touch; it's also delicious at room temperature. You should be able to locate all of the meats and cheeses in the Italian section of a well-stocked supermarket or deli.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cook the pasta in boiling, salted water, until slightly underdone.
- Drain the pasta well and place it in a large bowl; toss with the butter. Pour in the milk and combine thoroughly; let stand, tossing every 5 to 10 minutes, until the pasta absorbs all except a tablespoon or so of the milk. This can happen almost immediately or take as long as 30 minutes.
- While the pasta is standing, in another bowl, beat the eggs with the grated cheeses and pepper. With 2 tablespoons of butter, grease a 3 to 4-quart baking dish or casserole.
- When the pasta has absorbed the milk, add the egg mixture, then the provolone, pancetta, and soppressata and mix well. Pour into the greased baking pan.
- Bake for about 50 minutes at 350 degrees F, or until the top and edges have browned lightly.
- Let rest 10 to 20 minutes before serving, or serve warm instead of hot, or at room temperature.
Nutrition Facts : Calories 441.4, Fat 19.8, SaturatedFat 11.4, Cholesterol 151.8, Sodium 366.4, Carbohydrate 46.2, Fiber 1.9, Sugar 1.3, Protein 18.8
PRETTY EASTER PASTA PIE (CROSTATA DI TAGLIOLINI )
Provided by Francine Segan
Categories Easter Mozzarella Prosciutto
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a small sauté pan, heat 1 tablespoon oil over medium-high heat. Cook the onion and pancetta until the onion is softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper; set aside in a bowl.
- In the same pan, heat 2 more tablespoons oil over high heat. Cook the mushrooms and garlic for a minute or two, until tender. Season with salt and pepper; set aside.
- Preheat the oven to 350°F (175°C). Butter an 8- to 9-inch (20- to 23-cm) nonstick springform pan and dust it with breadcrumbs.
- In another small pot, make béchamel: Melt 4 tablespoons of the butter over medium heat, stir in the flour, and cook, stirring constantly with a wooden spoon, until smooth. Add the milk and bring it to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.
- Boil the pasta in salted water for 3 minutes less than the package directs. Drain and toss with the stock.
- Layer the bottom of the prepared baking pan with one third of the pasta. Dot with one third of the béchamel, sprinkle it with 2 to 3 heaping tablespoons Parmesan, scatter on all of the pea mixture, then scatter on one third of the diced cheese. Spread out a second level layer of pasta, dot with one third of the béchamel, sprinkle with 2 to 3 heaping tablespoons Parmesan, and scatter on all the mushrooms, ham, and remaining diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot the top with the remaining béchamel, Parmesan, breadcrumbs, and remaining butter, very thinly sliced.
- Bake for about 25 minutes, until the pie is set and golden. Let it rest until it comes to room temperature before slicing.
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