Pastiera Di Maccheroni Food

PASTIERA NAPOLETANA

Steps:

• For the Pasta Frolla, combine dry ingredients in food processor and pulse to mix. Cut butter into 8 pieces and add. Pulse to mix in finely. Add eggs and pulse until dough forms a ball. Remove from work bowl, wrap and chill dough.
• Soak the wheat in water to cover overnight if possible. Drain the wheat and place in a pan with salt and water to cover by 3 to 4 inches and simmer until tender, about 2 hours. Add water as necessary to keep from drying out and sticking. Cool and refrigerate until needed.
• For the pastry cream, combine sugar and flour in a small, non-reactive saucepan. Stir well to mix and add the milk, slowly, whisking it in smoothly. Whisk in the egg. Cook over low heat, stirring constantly, until the pastry cream thickens and comes to a boil. Boil, stirring vigorously, about 1/2 minute. Remove from heat, stir in vanilla and scrape into a clean bowl. Press plastic wrap against the surface and chill.
• For the filling, place ricotta in a mixing bowl and stir the cooled pastry cream to make a smooth, creamy mixture; stir in the sugar, eggs and remaining ingredients. Stir in the cooked wheat kernels.
• Preheat oven to 350 degrees and set a rack in the lowest level. Butter a 9-inch cake pan, 2-inches deep. To assemble, cut off 1/3 of the Pasta Frolla and reserve it. Roll the 2/3 of the dough into a 14-inch disk and line the prepared pan with it. Allow the dough to hang over the edge of the pan. Pour in the filling and sprinkle it with the cinnamon. Roll the remaining 1/3 of the dough into a 10-inch square. Cut it into 10 1-inch wide strips. Paint the strips with the egg wash. Moisten the rim of the dough on the pan with the egg wash, and adhere 5 strips in each direction, forming a diagonal lattice. Trim away any excess dough even with the top of the pan and push the dough all around off the top rim of the pan so that it is completely within the pan.
• Bake about 45 minutes, until the filling is set and the pastry is light golden. Cool in the pan before unmolding. To unmold, invert onto a flat plate, lift off the pan, replace the pan with another plate or platter, then re-invert, so that the Pastiera is right side up. Serve the Pastiera at room temperature.

PASTIERA DI MACCHERONI

Steps:

• Preheat oven to 350°. Grease a Bundt or tube pan. Beat eggs in large bowl and stir in all ingredients except spaghetti. Cook spaghetti al dente and drain. Add to egg mixture until all are evenly coated. Turn into pan and press so mixture is even and smooth. Bake 45 minutes or until slightly brown and crusty. Let stand 5 minutes, run a sharp knife around edge of pan, and invert. Chill overnight. One half-hour before serving, remove from refrigerator.

TIMPANO DI MACCHERONI (THE MYTHIC PASTA DOME)

Steps:

• To make the dough: Place the flour on a wooden work surface, make a well in the top.
• Cut the lard or other fat into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water.
• Mix well with the tips of your fingers to form a lumpy mass.
• Bring together as a dough and knead for 4-5 minutes.
• Wrap in plastic and set aside.
• Preheat oven to 375-degrees.
• Roll out pasta to a large circle ¼-inch thick.
• Butter the metal bowl and dust thickly with the toasted bread crumbs.
• Line the buttered dish completely with the sheet of pasta, with a 1 ½-inch edge overhang.
• Boil 6 quarts of water in a large pasta pot, then add 2 Tablespoons of salt.
• Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions state.
• Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.
• Toss with olive oil, and set aside.
• Mix half of the cooked rigatoni/ziti with 2 ½ cups meat sauce and ½ cup of Parmiagiano, and set aside.
• Mix the remaining cooked rigatoni with half of the Besciamella, ¼ cup of Parmigiano, the prosciutto, and nutmeg.
• (Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly.
• Sprinkle with some of the grated Parmigiano, I added a good layer.
• Arrange the meatballs on top in an even layer, and press down again.
• Sprinkle with more Parmigiano.
• Spread the meat-sauced pasta over the meatballs and press down gently.
• Fold the extra pasta over the whole thing, and press gently to seal.
• Cover the open top with foil and bake for 1 hour 20 minutes.
• Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.
• Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl.
• (Mine slid right out without a problem.) Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.