Pasticcio di Maccheroni con Polpettine

Deep-Dish Pasta Pie with Little Meatballs

Preparation info
    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About


Make the pastry as directed, using olive oil, or chicken or goose fat in place of the butter