PASTICCIO FERRARESE
April 2, 2013RECIPE
PASTICCIO FERRARESE (Ferrara Noodle Pie)
Short Pastry Crust
170 grams wheat flour
100 grams powdered sugar
100 grams butter
1 egg
1 egg yolk
1 pinch of salt
Combine ingredients and mix well until you get a firm dough. To adjust the consistency, add flour if mixture is too runny, and water if it is too dry. Allow to rest for 30 minutes.
Meat and Vegetable Ragout
100 grams ground beef
100 grams ground pork
100 grams chicken liver
100 grams chicken giblets
1 small carrot
1 onion
1 celery stalk
2 tablespoons Marsala wine
Salt and pepper to taste
Olive oil
Chop vegetables and sauté lightly in olive oil, using a pot with a heavy bottom, until the onions are translucent. Add the ground meat and brown it. Add the chicken liver and giblets and stir well. Add the Marsala. Simmer the mixture on a low flame, ideally for at least two hours, stirring occasionally.
Béchamel Sauce
300 milliliters milk
30 grams butter
30 grams flour
50 grams parmesan cheese
Salt and grated nutmeg to taste
Melt the butter in a small pan; add the milk. Gradually add the flour while stirring. Stir in the parmesan cheese and allow to melt; add seasoning to taste. Allow the sauce to simmer until thickened.
Add 130 grams of small macaroni (Maccheroncini) to boiling, salted water; cook until al dente; drain.
Further Preparations
Roll out the short pastry on a floured surface and cut out two plate-sized circles.
One circle will be the base of the Pasticcio. Brush the entire surface with egg yolk. Mix together the ragout, the noodles, the Béchamel sauce and about 50 grams of the parmesan cheese and place the mixture on the prepared douch circle. Place the second circle on top, making sure that it completely covers the filling. Pinch together the edges of the dough circles. It's essential to make sure that the circles are large enough to completely cover the filling and form a sealed edge, similar to that of a calzone. Brush the surface of the dough with egg yolk and poke small holes into the top. Place the pie in the over and bake at 160 degrees Celsius until the dough is brown, about seven to nineteen minutes.
Buon appetito!