Paduan Maccheroni Pie

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

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
Mediterranean
Friuli-Venezia Giulia

Ingredients

Method