349. Pasticcio di Maccheroni

Meat and Macaroni Pie

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

The cooks of Romagna are generally very capable when it comes to making this dish, which is very complicated and costly but excellent when properly prepared—not an easy task. In that region, this dish is featured during Carnival, during which period one might say that no meal begins without it. It is mostly served as a first course.

I once met a man from Romagna famed for his eating abilities. One evening he unexpectedly turned up among a group of friends who were about to dig eager