Pastiera Rustica Di Tagliolini

Name: Pastiera Rustica Di Tagliolini
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 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)

Submitted by EdsGirlAngie

"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."

Download

Ready In:: 2hrs
Ingredients:: 11
Serves:: 8

ingredients

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)

directions

Preheat the oven to 350 degrees F.
Cook the pasta in boiling, salted water, until slightly underdone.
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.
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.
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.
Bake for about 50 minutes at 350 degrees F, or until the top and edges have browned lightly.
Let rest 10 to 20 minutes before serving, or serve warm instead of hot, or at room temperature.