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Baked pasta dish of Ferrara

Pasticcio di maccheroni alla ferrarese


Pasticcioferrarese.jpgIt is a time-honoured dish from Ferrara, dating back to the Sixteenth Century. Its shape is reminiscent of a priest’s hat and it was mainly eaten during Carnival. The sweet and savoury flavours are in sublime contrast.

Difficulty: Difficult

Ingredients: for the shortcrust pastry: 500 g of flour, 250 g of butter, 5 egg yolks, grated lemon zest, 1 pinch of salt, 300 g of sugar. For the meat sauce: 30 g of dried mushrooms, 1 onion, 1 carrot, 1 celery stalk, 2 sausages, 200 g of minced veal, 150 g of minced beef, 1 glass of dry white whine, 1/2 stock cube. For the béchamel: 25 g of butter, 2 tbsp. of flour, milk, nutmeg, grated Parmesan. Also, 300 g of “sedanini” (short, curved, thin tubes of pasta), truffle, extra-virgin olive oil, 1 yolk for brushing. Serves 6.

Preparation: Use the above ingredients to prepare the shortcrust pastry and stretch it to form 2 rounds 30 cm across and 2 cm thick. For the meat sauce, brown the chopped celery, carrot and onion in oil, then stir in the meats, salt, pepper and mushrooms, previously soaked, squeezed and chopped. Add the wine and, when it has evaporated, blend in the stock cube, then cover with water and cook on a moderate heat for around 2 hours. In the meanwhile, prepare the béchamel with the above-mentioned ingredients. Cook the pasta on the very hard side, drain and season with the meat sauce, the béchamel, the grated Parmesan and flakes of truffle. Cool the seasoned pasta and then stuff one of the circles previously prepared with it, shaping it like a dome with your hands. Lay the other pastry circle over the mound, then seal it to the edge of the base of dome, trimming the excess pastry. Brush the “pasticcio” with a beaten egg yolk and bake for around 25 minutes in a pre-heated oven at 175°.


Suggested red wine Lambrusco di Sorbara



Recipe sent by: Alessio Duò - Roma

Last modified Sep 10, 2015

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