Pasticcio di Maccheroni

Name: Pasticcio di Maccheroni (Laura Mansi Salom’s Timbale of Pasta and Meats Enclosed in a Pastry Crust)
Cuisine: Italian
Ingredients: 1 egg yolk beaten with 1 teaspoon water; 1 egg yolk beaten with 1 teaspoon water; 1 pound (or a little more) short pasta such as penne or rigatoni; 1 pound (or a little more) short pasta such as penne or rigatoni; 1 pound (or a little more) short pasta such as penne or rigatoni; 1 tablespoon coarse sea salt; 4 quarts water; 6 to 8 gratings of fresh nutmeg; Freshly ground black pepper; 3½ cups milk; ¼ cup (1 ounce) unbleached all-purpose flour; 3½ tablespoons unsalted butter; Salt; 1½ teaspoons unsalted butter; 1 egg; 1 lemon; 2¼ cups (11 ounces) unbleached all-purpose or all-purpose flour; 1 egg yolk; ½ cup (3½ ounces) sugar; 1 stick plus 2 tablespoons (5 ounces) unsalted butter; ¼ cup chicken broth; ¼ cup reserved porcini mushroom liquid; ¼ chicken breast, boned and cut in small dice; 1 teaspoon all-purpose flour; 11 ounces ground beef; 3½ ounces finely diced ham; 7 ounces chicken livers, finely chopped; ⅔ cup dry white wine; 2 to 3 tablespoons extra-virgin olive oil; 1 carrot, finely chopped

Laura Mansi Salom’s Timbale of Pasta and Meats Enclosed in a Pastry Crust

Preparation info

Serves
12

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

A Renaissance extravaganza, this rich pasta and meat dish with its slightly sweet pastry crust probably comes from the days of sumptuary laws when Tuscans were enjoined from eating more than three courses two times a day. Wily bon vivants dreamed up a delicious way to bypass such strictures by incorporating the ingredients of several courses into one dish and wrapping them all inside a single pastry crust.

Although this is definitely a complicated dish, its various sauces and the pa

Ingredients

Europe
Italy
Main course
Mediterranean

Ingredients

Method