Pasticcio di Maccheroni con Funghi e Piselli

Name: Pasticcio di Maccheroni con Funghi e Piselli (Deep-Dish Pasta Pie with Mushrooms and Peas)
Yield: Serves 8 to 10
Cuisine: Italian
Ingredients: 1 egg yolk mixed with a little milk or water; ½ cup dried porcini, soaked in hot water to cover for 30 minutes, drained with soaking liquid reserved and strained, and mushrooms chopped; 1 tablespoon chopped fresh rosemary; 2 onions, chopped; 3 cloves garlic, minced; Olive oil for tossing with pasta, plus 4 tablespoons olive oil or unsalted butter; 1 pound dried pasta such as ziti, maccheroni, or penne; ½ cup sweet white wine or Marsala; 1½ cups grated Parmesan cheese, or a bit more; Freshly grated nutmeg to taste (optional); ½ teaspoon freshly ground black pepper; 2 teaspoons salt; 1½ to 2 cups cooked English peas or a mixture of cooked peas and chopped cooked carrots; 1½ pounds assorted fresh mushrooms, sliced ¼ inch thick; Pinch of salt; 3½ to 4 cups all-purpose flour; 2 eggs, lightly beaten; 1¼ cups (10 ounces) unsalted butter

Deep-Dish Pasta Pie with Mushrooms and Peas

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Anyone who has seen the film Big Night will find this dish somewhat reminiscent of the famed timpano, or timballo as it is more commonly known, that is prepared in the film. This recipe is my interpretation from a description in La cucina veneziana by Giuseppe Maffioli. Maffioli provides two variations: one is meatless, filled with vegetables and lots of grated cheese, and the other mixes the pasta wi

Ingredients

Europe
Italy
Lunch
Main course
Pie
Vegetarian
Pasta
Mediterranean

Ingredients

Method