Pasticcio Ferrarese di Maccheroni
An iconic Renaissance pie from Ferrara enclosing maccheroni, rich savoury ragù, and silky béchamel inside a crisp, sweet pastry crust.
- Prep
- 45 min
- Cook
- 50 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 680 kcal
Equipment
- •20cm domed pasticcio mould or deep charlotte cake tin
- •Rolling pin
- •Heavy-based frying pan
- •Medium saucepan
- •Large pasta pot
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 34 g
- carbs
- 68 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 680 kcal
Instructions
- 1
Rub the cold diced butter into the flour, sugar, and a pinch of salt until crumbly.
- 2
Add one whole egg and one yolk, kneading briefly until a smooth sweet dough forms.
- 3
Shape the dough into a disc, wrap in cling film, and chill for thirty minutes.
- 4
Brown the minced meat and chicken livers in a buttered pan until thoroughly cooked.
- 5
Melt forty grams of butter, stir in forty grams of flour, then slowly whisk in warm milk.
- 6
Simmer the béchamel until thick and smooth, seasoning with salt and freshly grated nutmeg.
- 7
Cook the maccheroni in boiling salted water until very firm, draining three minutes before package instructions.
- 8
Toss the pasta with the browned meat, warm béchamel, and grated Parmigiano Reggiano.
- 9
Roll two-thirds of the chilled dough to line a greased domed mould, leaving slight overhang.
- 10
Spoon the dressed maccheroni filling into the pastry shell and press down gently.
- 11
Roll out the remaining pastry, seal the top lid firmly, and brush with beaten egg white.
- 12
Bake at 180°C (160°C fan) for forty-five minutes until deeply golden, then rest fifteen minutes.
Chef's tips
Ensure the pasta is cooked very al dente so it does not become mushy during baking. Allow the pasticcio to rest for at least fifteen minutes before unmoulding so the pastry sets and does not crack.
Ingredient substitutions
- chicken livers → finely minced prosciutto cotto or rehydrated dried porcini mushrooms
- maccheroni → penne rigate, tortiglioni, or traditional garganelli
Storage
Store leftover slices wrapped in foil in the refrigerator for up to three days.
Reheating
Reheat slices on a parchment-lined baking tray in an oven preheated to 170°C for fifteen minutes.
Common mistakes to avoid
- •Overcooking the pasta in the boiling water stage before it enters the oven
- •Using savoury shortcrust instead of sweet pasta frolla, which ruins the authentic Renaissance contrast
- •Attempting to slice the pie straight out of the oven before the filling has set
Serving suggestions
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