Name: Pasticcio di Rigatoni e Pollo (Baked pasta and chicken)
Yield: Serves 5-6 as a main course
Cuisine: Italian
Ingredients: 3 oz (75 g) freshly grated parmesan (or mature Cheddar) cheese; 1 lb (450 g) rigatoni, penne or macaroni; several stalks of parsley; 4 lb (1.8 kg) chicken, or 3 lb (1.3 kg) chicken joints; 1 onion, quartered; 1 stick of celery with leaves, chopped; ¼ pint (150 ml) white wine or dry vermouth; ½ teaspoon (2.5 ml spoon) dried oregano; 4 oz (100 g) butter; 6 tablespoons (6 X 15 ml spoon) flour; ½ bay leaf; salt and freshly ground black pepper; 5 fl oz (150 ml) carton of double cream; 1 carrot, quartered; 8 oz (225 g) broccoli

Preparation info

Serves
5-6
as a main course

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

‘Pasticcio’ is a dish bound together, most often by a creamy béchamel or egg sauce, and baked in the oven. Its best-known version is Macaroni Cheese, but there is a very wide range of possibilities. Perhaps because of the, latitude that has been taken with these dishes, pasticcio also means ‘a muddle’. This pasticcio is quite the opposite - a wonderfully subtle blend of chicken and pasta with a delicious green broccoli sauce.