Macaroni pie of Ferrara (pasticcio di maccheroni)

 

Imagine lasagna meeting a meat pie, wrapped in a tender crust and enriched with creamy béchamel — that’s Roman indulgence in every bite.

📝 Ingredients:

Filling:

• 1½ lbs rigatoni macaroni

• 3 cups beef gravy (chilled and skimmed)

• 6 chicken livers, chopped

• ¼ lb Italian sausage, minced

• ¼ lb chopped beef

• ¼ lb mushrooms, minced

• 1 egg, beaten

• ½ cup grated Parmesan cheese

• ¼ cup butter

Crust:

• 1 recipe Pasta Frolla Roman Style (sweet shortcrust)

Cream:

• 1 recipe Pasticciera Cream (Italian custard cream)

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👩‍🍳 Instructions:

1. Make the Meaty Filling: In a pan, sauté the chicken livers in butter, then add sausage, beef, mushrooms, and 2 tbsp of the beef gravy. Cook for 10 minutes.

2. Prepare the Pasta: Cook the rigatoni in salted boiling water until tender. Drain and toss with butter, grated cheese, and the rest of the beef gravy. Let cool.

3. Build the Crust: Roll out half of the pasta frolla dough and line a buttered 12-inch cake pan.

4. Layer It Up: Spread half the macaroni into the crust, layer the meat mixture over it, then add the remaining macaroni in a dome shape. Pour over the cooled pasticciera cream, filling every crevice.

5. Top & Bake: Roll out the remaining dough and seal the tart. Brush with beaten egg and bake at 375°F (190°C) for 45 minutes.

6. Cool & Serve: Let cool, slice into wedges and serve warm or at room temperature.

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💬 Let's Chat:

Have you ever tried making a savory pie with pasta inside? Would you like a vegetarian version of this showstopper?

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