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Savoury spaghetti pastiera recipe

Savoury spaghetti pastiera recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

It's called pastiera, but has nothing to do with the classic Italian Easter tart. It's usually served in Naples on the eve of Easter.

9 people made this

IngredientsServes: 6

  • 500g thick spaghetti
  • 1 tablespoon lard
  • 500ml milk
  • 500ml double cream
  • 5 eggs, lightly beaten
  • 100g grated Pecorino cheese
  • salt and pepper, to taste

MethodPrep:20min ›Cook:1hr ›Extra time:15min resting › Ready in:1hr35min

  1. Cook the spaghetti in salted water until al dente. Drain and transfer to a bowl. Add lard and milk and mix well. Let the pasta cool, stirring from time to time to absorb the milk.
  2. Preheat the oven to 180 C / Gas 4.
  3. Once the spaghetti mixture is cool, add cream, eggs, grated Pecorino, salt and pepper; mix well. Grease a baking dish and add the spaghetti mixture.
  4. Bake in the preheated oven for 1 hour or until the top is golden.
  5. Remove from oven, let stand for about 10 to 15 minutes and serve.

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Savory pasta and cheese pie (Pastiera rustica di tagliolini) from Naples at Table: Cooking in Campania by Arthur Schwartz

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  • provolone cheese
  • pancetta
  • eggs
  • milk
  • tagliolini pasta
  • Parmigiano Reggiano cheese
  • sopressata sausages
  • pecorino cheese

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Lightly spray a 10 1/2Ã&mdash1-inch tart pan with removable bottom with butter spray. Set aside.

To prepare the dough, mix the all-purpose and cake flours, salt, and sugar in a food processor or bowl. Add the butter to the flour mixture and pulse to blend if using a food processor, or use a pastry blender or fork to blend the ingredients by hand. Add the whole egg and enough ice water to make a dough that is soft and not dry. Do not overmix or the dough will be tough. Gather the dough into a ball and wrap it tightly in plastic wrap. Chill the dough for 30 minutes.

To prepare the filling, pour the wheat berries or rice and milk into a 1-quart saucepan, scrape the seeds from the vanilla bean into the saucepan with a small knife, cover, and bring to a boil. Lower the heat to medium-low and continue cooking until all the milk is absorbed. This will take about 10 minutes. Let cool.

In a large bowl, beat the ricotta cheese, eggs, orange juice and zest, and sugar until smooth. Stir in the vanilla extract and cinnamon. Fold in the cooled rice. Set the mixture aside.

Divide the dough in half. Roll each half on a lightly floured surface into a 14-inch circle. Line the tart shell with one rolled-out half and trim the edges even with the top sides of the tart pan.

Fill the tart shell with the ricotta and rice filling. There will be a little of the filling left over. This can be baked separately in a small ovenproof dish or in small ramekins.

Carefully roll the second sheet of dough loosely over the rolling pin and unroll it over the top of the filled tart. Trim off the excess dough, making sure the edges are sealed. Use the leftover dough to make a decorative pattern on top of the tart. I use a small rabbit cutter to make cutouts for the top.

Brush the tart with the egg yolk and sprinkle the turbinado sugar evenly over the top.

Bake in the middle of the oven for 40 to 50 minutes or until the top is golden brown and a skewer comes out clean when inserted into the center of the tart.

Cool the tart on a rack, then carefully remove the sides of the tart pan and place the tart on a decorative serving dish. Cut into wedges to serve.

Note: Instead of orange juice and orange zest, candied fruits and raisins can also be used.

Variation: The rice can also be cooked in 2 cups of water instead of milk.

Did you know that the Monday after Easter is called Pasquetta, Little Easter, in Italy and is a holiday almost a big as Easter? It is a day for Italians to relax in the countryside. Often a pastiera is brought along and enjoyed as picnic food.

How to make Pasta Carbonara

1. Make each component:

Carbonara comes together quickly, but there are three separate components to it:

  • Egg and cheese mixture, which you need to temper with just-cooked pasta cooking water (remove ½ cup of pasta cooking water from your boiling pot and slowly (!!) trickle it into your egg and cheese mixture while whisking well.)
  • Cooked spaghetti (which need to finish cooking right before you’re pulling the dish together – they need to be steaming hot in order to gently cook the eggs as you’re tossing the dish together)
  • Choice of cured pork, which you’ll want to cook in olive oil until crispy. Use a wide, deep sauté pan, as you’ll use it to toss the dish together.

Note: Careful when adding the boiling water to the eggs!

When you add the pasta cooking water to the egg mixture, please do so slowly and whisk continuously. This will ensure a smooth and creamy sauce. If you add the water too fast or don’t whisk well, the eggs will scramble and you won’t have a good sauce.

2. Finish the dish:

Toss the cooked pasta with the bacon in the skillet (this works best with tongs), then take the pan off the heat.

Keep tossing the pasta as you add the egg and cheese mixture, until the pasta is coated in a silky sauce. Serve immediately!

Note: I always save an extra ½ cup of the spaghetti cooking water, in case the pasta doesn’t come out as silky as I want it to be. That way, I have some extra I can toss into the dish to create more sauce.

How to Make Pastiera Napoletana

Since there are a few components to this incredible Easter pie, it’s best to plan some of them one to two days ahead. You could make the pastry the day before or even two days before.

I make the pasta frolla (pastry dough) in my food processor. You could make the whole thing by hand if you prefer. It’s so easy to put together in the food processor. Once it’s ready, you wrap it with plastic wrap and let it chill in the fridge.

The next thing to do is make the pastry cream and cook the wheat berries. You could even cook the wheat berries in a rice steamer to make it really easy. I cooked it on the stove as I wanted to check it and make sure it’s not overly cooked and mushy.

Once the pastry cream is ready, mix it together with the eggs, ricotta, and other filling ingredients. When the wheat berries are cooked, let them cool down and then fold them into the ricotta mixture.

Roll out your pastry dough and place in your fluted tart pan. Spoon the filling into the pan.

Spoon the filling into the pastry dough.

Then, roll out the second portion of pastry dough and cut out your strips. Place the strips on top and place the tart on a baking sheet. Bake for 30-40 minutes.


  • 1 (16-oz.) pkg. long pasta (such as linguine, spaghetti, or bucatini)
  • ⅓ cup, plus 1 Tbsp. extra-virgin olive oil, divided
  • 2 garlic cloves, minced (about 1 Tbsp.)
  • ¾ cup panko (Japanese-style breadcrumbs)
  • 6 to 8 anchovy fillets packed in oil, drained
  • 1 tablespoon coarsely ground pepper
  • 1 ½ ounces Parmesan cheese, grated on a Microplane grater (about 1 cup)

Cook pasta in a large pot according to package directions drain, reserving 2 cups cooking water. Return pasta to pot. Set cooking water aside.

While pasta cooks, heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add garlic and panko, and cook, stirring occasionally, until panko is golden brown and toasted, 6 to 8 minutes. Transfer garlic mixture to a bowl, and set aside. (No need to wipe out skillet.)

Add anchovies and pepper to skillet, and cook over medium, stirring constantly, until anchovies have melted, about 1 minute. Add remaining 1/3 cup oil, and cook, stirring often, 1 minute to infuse oil.

Add anchovy oil to pot with pasta over medium-high stir in 1/2 cup of the reserved cooking water. Add 1/4 cup of the cheese, and cook, stirring often, until cheese is completely melted and incorporated. Continue cooking, stirring in 1/4 cup of the cooking water and alternating with 1/4 cup of the cheese, making sure cheese is melted and incorporated before adding more water, and ending with remaining 1/4 cup cheese. Remove pot from heat, and stir in remaining cooking water. (You are looking for a sauce that clings to the noodles with some of the sauce still pooling in the pot.) Sprinkle garlic breadcrumbs over pasta, and serve.


The Rasta pasta ingredients can be very versatile. If you do not want to add cheese to the sauce, that’s perfectly fine. You can omit the cheese and opt in for a saucy sauce instead.

                • dumplings or stew like this pigeon stew recipe.
                • White Button Mushrooms — These mushrooms are mildly flavored. They are cleaner than most and fresh. They are perfect in salads. They absorb as much flavor as any other mushroom. They are also great in pizza, and in marinara sauce.

                Rasta Pasta is a pasta dish that’s made with (spicy) jerk seasoning.

                To make this pasta from scratch, you’ll need to cook the noodles, prepare the sauce, add desire protein or vegetables, add cheese (optional), add jerk seasoning. Stir and stir warm.

                The pasta is best served immediately. However, it can be reheated in the microwave in a microwave safe bowl or plate.


                Pastiera is a traditional dessert consisting of an elastic but crumbly short pastry and a creamy filling made with ricotta and wheat.

                It was once prepared between the Epiphany and Easter, the best time for these two main ingredients.

                The most known version is certainly the Neapolitan one, which you discover in this delicious recipe explained step by step.

                If you can’t find hulled whole-wheat kernels (sometimes sold as “pastry wheat”), substitute with barley or arborio rice, skip the soaking, and cook as described below, but for only about 30 minutes.

                Whole wheat kernels — grano in Italian — are used for this traditional Neapolitan Easter dessert that became a mainstay in Italian-American restaurants and bakeries.

                In Italy, cooked whole-wheat kernels can be found in cans if you spot some, it will make this recipe a little simpler.

                • 1 recipe Pasta Frolla-Sweet Italian Pastry Dough: (see instructions below)
                • 2 cups all-purpose flour
                • 1/2 cup granulated sugar
                • 3/4 teaspoon baking powder
                • 1/2 teaspoon salt
                • 8 tablespoons cold (4 oz./1 stick) unsalted butter or shortening, cut in chunks
                • 2 large eggs

                For Preparing Hulled White Wheat Kernels For the Ricotta Filling, you will need:

                • 1 pound whole milk ricotta cheese
                • 1/2 cup granulated sugar
                • 2 large eggs
                • 1 teaspoon grated orange zest
                • 1 teaspoon vanilla extract
                • 1 teaspoon orange flower water, optional
                • 1/4 cup diced candied orange peel
                • Cinnamon to sprinkle over ricotta filling

                1) Prepare and chill the pasta frolla dough (See instructions below) or click here.

                2) Soak wheat kernels in a covered bowl or pot in 3-4 inches of water overnight. (If using arborio rice or barley instead, there is no need to soak overnight.)

                3) In a 4 quart saucepan, place the wheat kernels and salt and add 6 cups of water.

                Bring to a boil over medium heat, then lower to a simmer.

                Cook until the wheat is tender-up to 2 hours, adding water as necessary to keep them from drying out and scorching.

                When the wheat is cooked, drain in a strainer and rinse under running cold water.

                Cover with plastic wrap and refrigerate until ready to make the filling.

                4) Set a rack in the lowest level of the oven and preheat to 350 degree F.

                5) Prepare the Ricotta Filling:
                In a large bowl, mix the ricotta and sugar together.

                Stir in the eggs one at a time, then stir in the orange zest, vanilla, orange flower water (optional) and orange peel.

                Stir in the cooled wheat kernels. Set aside.

                6) To Assemble the Pie:
                Butter a 9-inch glass pie pan.

                Turn out the pasta frolla onto a floured surface and knead until smooth and malleable.

                Divide into 2 equal pieces.

                Roll one piece into a disk to line the prepared pie pan.

                Fit the dough into the pan and trim it even with the edge of the pan.

                Scrape the filling into the lined pan and sprinkle with cinnamon.

                7) To Make the Lattice Crust:
                Roll the remaining dough to a 9-inch square and use a serrated pizza wheel to cut it into 10 strips.

                Place 5 strips on the filling about 1 inch apart, severing the dough at the edges of the pan.

                Place the second 5 strips on the filling at a 45 degree angle to the first ones and sever the ends.

                8) Bake the pie until the dough is baked through and the filling is firm, about 45 minutes.

                Cool on a rack until pie has cooled, put in refrigerator and let set.

                9) Remove from refrigerator and serve at room temperature.

                To Make the Pasta Frolla Dough:

                To Make in Food Processor:
                Place flour, sugar, baking powder and salt in work bowl fitted with steel blade. Pulse several times to mix. Add butter or shortening and pulse 8 to 10 times to mix. Add eggs and pulse until dough forms a ball.

                To Make by Hand:
                Place flour, sugar, baking powder and salt in a large bowl and stir well to mix. Add butter and rub mixture betwen the palm of your hands until it forms fine crumbs. Add eggs and stir with a fork until mixture leaves the sides of the bowl. Form dough into a ball.

                Wrap dough in plastic wrap and chill until needed (at least one hour), or up to several days. When ready to use, unwrap it place it on a lightly floured work surface and knead it until it is soft and malleable.

                Makes enough dough for a double crust 9-inch pie.

                You can find White Wheat Kernels (or berries) online at:

                Look under their Flour, Grains, and Grain Blends section on their site. You want to make sure you look for “White” Wheat Berries (which are for pastry, baking, etc.), not RED.

                The White Wheat Berries are the Soft Spring Wheat Berries, the Red are the Hard Winter Wheat Berries.

                You can also find these at Italian food stores or Italian specialty shops around Easter time.

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                Perfect for someone newly trying to make real dinners. A few steps, but all easy. And delish!

                How do you make Pasta al Forno from scratch?

                1. Make the sausage marinara mixture. Take the meat from the casing, break it up in the pan, and sauté until it&rsquos nicely browned. Then, add the aromatics and sauté. Follow this up with the marinara plus the herbs and seasonings. Bring to a gentle simmer until slightly thickened. If you have time, I highly recommend you make this Homemade Marinara sauce to hand on hand and use it in this dish.
                2. Assemble: After boiling the rigatoni al dente, drain well and toss with the parmesan and sauce. Arrange in an even layer in your baking dish. Shred mozzarella on top.
                3. Bake. Next. pop in a 350F oven for 20 mins, covered. Remove cover and bake for an additional 20 minutes until the surface is golden, and the cheese is melted and bubbling hot.
                4. Serve. Let the dish stand for 5 minutes, then sprinkle with chopped basil and parsley. Enjoy!

                Recipe Variations:

                • Use other meats: Pasta al Forno will taste great with some hot Italian sausage for a kick! You can also use a mix of ground pork and beef or ground chicken for a lighter version. Even ground turkey will work in this easy and cheesy baked pasta recipe.
                • Use a mix of cheeses: Aside from mozzarella, you can also use spicy pepper jack, creamy provolone and swiss, smoked cheddar, or a layer of ricotta. Crumbled blue cheese is a delicious add-on, too!
                • Try other noodle shapes: Don&rsquot have rigatoni? Any tube-shaped noodle will do, such as ziti or penne. Even macaroni will do in a pinch!
                • Make it vegetarian: Use crumbled meat substitutes as well as vegan cheese.
                • Add Veggies: This is a delicious recipe in which you can add as many veggies as you want! We like sauteeing some zucchini, mushrooms, and bell peppers to add a layer of veggies with the meat. Another option is to make it fully vegetarian, by replacing the meat mixture with a veggie marinara mixture.

                Can you overcook pasta?

                Yes, and very easily at that. Always follow the package instructions, then reduce it a minute or two if you want firmer noodles.

                In addition, before you add the noodles to the water, make sure it&rsquos already at a rolling boil so the noodles cook immediately instead of just soaking up liquid.

                How to store Baked Pasta:

                Cover the baking dish with cling plastic and foil once it&rsquos completely cool. Keep in the fridge, and consume within 4 days.

                How to reheat Pasta al Forno:

                Bake it at 325F for about 20 minutes or microwave for a few minutes until piping hot and cheese has remelted.

                How to freeze baked pasta:

                Cool the dish down, then cover the pan as tightly as you can with cling plastic then foil. Freeze up to 3 months.

                I also like slicing up the casserole into individual portions, then freezing them individually before placing them into baggies and storing them in the freezer.

                Watch the video: Vienna Sausage Spaghetti. Best Vienna Recipe (July 2022).


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