PASTICCIO FERRARESE | Rice and Pasta | DW | 02.04.2013
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Rice and Pasta


This recipe is by Daniele Masiera from the Cusina e Butega restaurant in Ferrara, Italy



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!

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