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    You are in: Home / Recipes / Pastiera Rustica Di Tagliolini Recipe
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    Pastiera Rustica Di Tagliolini

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    EdsGirlAngie's Note:

    My Italian friends from Rockford always spoke of a mythical baked pasta dish that their mothers traditionally prepared for Easter; not the Italian Easter Pie with the crust, but a dish of pasta, eggs, cheese and cured meats. Well, this seems to be the ticket; it's more of a suburban Neopolitan Italian specialty and it's absolutely awesome. A terrific Easter brunch recipe with an Italian touch; it's also delicious at room temperature. You should be able to locate all of the meats and cheeses in the Italian section of a well-stocked supermarket or deli.

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    Units: US | Metric

    • 1 lb tagliolini or 1 lb fettuccine
    • 4 tablespoons butter, cut into 8 pieces
    • 2 cups cold milk
    • 4 large eggs, beaten
    • 2/3 cup grated parmigiano-reggiano cheese (about 2 oz.)
    • 2/3 cup grated pecorino cheese (about 2 oz.)
    • 1/2 teaspoon black pepper, to taste
    • 2 tablespoons butter (for greasing pan)
    • 4 ounces provolone cheese, cut in 1/4-inch dice (about 3/4 cup)
    • 4 ounces pancetta, cut in 1/8-inch dice (about 3/4 cup)
    • 4 ounces soppressata, cut in 1/4-inch dice (about 3/4 cup)


    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Cook the pasta in boiling, salted water, until slightly underdone.
    3. 3
      Drain the pasta well and place it in a large bowl; toss with the butter. Pour in the milk and combine thoroughly; let stand, tossing every 5 to 10 minutes, until the pasta absorbs all except a tablespoon or so of the milk. This can happen almost immediately or take as long as 30 minutes.
    4. 4
      While the pasta is standing, in another bowl, beat the eggs with the grated cheeses and pepper. With 2 tablespoons of butter, grease a 3 to 4-quart baking dish or casserole.
    5. 5
      When the pasta has absorbed the milk, add the egg mixture, then the provolone, pancetta, and soppressata and mix well. Pour into the greased baking pan.
    6. 6
      Bake for about 50 minutes at 350 degrees F, or until the top and edges have browned lightly.
    7. 7
      Let rest 10 to 20 minutes before serving, or serve warm instead of hot, or at room temperature.

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    Nutritional Facts for Pastiera Rustica Di Tagliolini

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 441.3
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 11.3 g
    Cholesterol 151.7 mg
    Sodium 366.4 mg
    Total Carbohydrate 46.2 g
    Dietary Fiber 1.8 g
    Sugars 1.2 g
    Protein 18.8 g

    The following items or measurements are not included:

    pecorino cheese



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