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

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