Name: Baked Veal and Ham Pasta
Ingredients: 95 g flour, preferably Italian 00 flour; fresh nutmeg; 75 g pancetta; ¼ teaspoon paprika; 500 g penne or rigatoni; 1.4 litres full-fat milk; 5 bay leaves; 6 cloves garlic; pinch mace, plus one further ¼ teaspoon; ¼ teaspoon ground mace; 325 g rose veal, minced; 3 tablespoons Marsala; 2 heaped tablespoons lard or 2 tablespoons olive oil; 2 sticks celery; 95 g butter, plus more for greasing and dotting; 110 g parmesan, freshly grated, plus more for grating over later; good handful fresh parsley; 1 carrot; 1 onion

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

The name I give it evokes, and is meant to, the old-fashioned flavours of those hot-water-crust pies: picnic food to be eaten on scratchy rugs; this is the winter, indoors variety. But it’s very garlicky, too, so it’s not a complete transposition of that mild, sausagey taste. If you boil the garlic, it not only makes it easier to peel, but it reduces any latent acridness, producing, later, warmth rather than smoky heat. The ham in question is pancetta (or chopped bacon if you prefer) but if