Pastiera Rustica Di Tagliolini

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb tagliolini or 1 lb fettuccine
  • 4
    tablespoons butter, cut into 8 pieces
  • 2
    cups cold milk
  • 4
    large eggs, beaten
  • 23
    cup grated parmigiano-reggiano cheese (about 2 oz.)
  • 23
    cup grated pecorino cheese (about 2 oz.)
  • 12
    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)
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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.
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