Paduan Maccheroni Pie

Name: Paduan Maccheroni Pie (Pasticcio di Maccheroni Padovano)
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 small carrot, finely minced; ½ onion, finely minced; 2 ounces prosciutto, minced; 1 ounce dried funghi porcini, soaked in tepid water; 4 ounces (1 stick) sweet butter; 3 tablespoons sweet butter; 1 tablespoon flour; Pinch of nutmeg; 1 cup milk; 2 level tablespoons sugar; 3 large pinches of salt; 1 egg yolk; 1 egg; 3 cups unbleached flour; 6 ounces (1½ sticks) sweet butter; 1 egg, beaten; 12 ounces penne (or medium-sized maccheroni); 1½ cups freshly grated parmigiano; A few slices of truffle; 4 ounces prosciutto, cut in slivers; ¼ cup beef broth (or beef extract dissolved in boiling water to make ¼ cup); ¾ cup Marsala; Salt and pepper to taste; 3 meaty squabs, cleaned and quartered; 1 stalk celery, finely minced

Pasticcio di Maccheroni Padovano

Preparation info

6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This exquisite preparation is from the city of Padua in the Veneto, the place where Petruchio and Katharina spar in The Taming of the Shrew. Padua is known for St. Anthony (who actually was bom in Lisbon) and for its famous university where Galileo taught, Dante, Petrarch, and Tasso studied, and Vesalius did his pioneering work in anatomy. The city was the birthplace of Arrigo Boito (1842-1918) who is famous for composing the opera Mefistofele but is even better known as the l

Ingredients

Europe
Italy
Padua
Pie
Friuli-Venezia Giulia
Mediterranean

Ingredients

Method