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

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