Baked Pasta Eggs & Cheese Pasteria
Aug 16, 2018 12:16:22 #
Baked Pasta Eggs & Cheese Pasteria
Pastiera is a simple savory baked pasta dish eaten on Pasquetta, Easter Monday -- the holiday Italians who live in town traditionally celebrate by heading out into the country for a picnic.
Mom's Pastiera
1 lb. Perciatelli (Buccatini) *
6 large eggs, beaten
Salt and Pepper to taste
½ to ¾ Cup grated Parmesan cheese
Preheat oven to 375 degrees.
*Thin spaghetti will work, but the egg mixture gets into to the Perciatelli or Buccatini tubes better!)
Cook pasta according to package directions for al dente. While pasta is cooking beat eggs until frothy; add cheese, salt, and pepper and continue to beat until all ingredients are well blended. Remove pasta from heat and drain well. Place pasta in a large bowl and pour in egg mixture. Immediately toss pasta with two forks until all are coated with egg mixture.
Transfer pasta into a greased 10" X 10" X 2" baking pan. Bake for 40-45 minutes or until top turns crisp and golden.
Cut into squares---great hot or cold.
Note: Salt the cooking water for the pasta when it comes to a boil, about 1 tablespoon per gallon of water. This should be enough salt since the cheese will add more. Be generous with the freshly ground black pepper.
Pastiera is a simple savory baked pasta dish eaten on Pasquetta, Easter Monday -- the holiday Italians who live in town traditionally celebrate by heading out into the country for a picnic.
Mom's Pastiera
1 lb. Perciatelli (Buccatini) *
6 large eggs, beaten
Salt and Pepper to taste
½ to ¾ Cup grated Parmesan cheese
Preheat oven to 375 degrees.
*Thin spaghetti will work, but the egg mixture gets into to the Perciatelli or Buccatini tubes better!)
Cook pasta according to package directions for al dente. While pasta is cooking beat eggs until frothy; add cheese, salt, and pepper and continue to beat until all ingredients are well blended. Remove pasta from heat and drain well. Place pasta in a large bowl and pour in egg mixture. Immediately toss pasta with two forks until all are coated with egg mixture.
Transfer pasta into a greased 10" X 10" X 2" baking pan. Bake for 40-45 minutes or until top turns crisp and golden.
Cut into squares---great hot or cold.
Note: Salt the cooking water for the pasta when it comes to a boil, about 1 tablespoon per gallon of water. This should be enough salt since the cheese will add more. Be generous with the freshly ground black pepper.
Aug 18, 2018 01:06:34 #
pafret wrote:
Baked Pasta Eggs & Cheese Pasteria br br Past... (show quote)
Oh I'm definitely going to use this one. Thanks!!
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