Pastiera Di Maccheroni Recipes

Steps:

• Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
• Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
• Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
• Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
• Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.

Steps:

• Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 to 5 minutes.
• Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.
• Make the filling: Preheat the oven to 350 degrees F. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2 to 3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula. Fold in the rice and orange zest with the rubber spatula.
• Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes. Let cool before slicing.

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.

Steps:

• For the Crust:
• Dissolve 1 teaspoon baking powder and 1 teaspoon vanilla extract in 1/4 cup of milk.
• Mix all the ingredients well. Knead for 5 minutes on a lightly floured surface. Shape into a round disk 1/4 inch thick, wrap in plastic wrap, and refrigerate for 1/2 hour. Roll out the dough to fit into 12 1/2 X 1 1/2 inch pie tin.
• For the Pastry Cream:
• Beat the sugar, cornstarch, vanilla and egg yolks with a wire whisk in a large saucepan.
• Place on medium heat, add the milk, and whisk until the mixture comes to a boil and thickens. Remove from heat and refrigerate. Meanwhile make the filling.
• For the Filling:
• Beat all the ingredients well. Fold in the pastry cream. Pour into a prepared pie tin. Bake for 1 hour at 350°F
• Allow to cool. This can be frozen and thawed to room temperature before serving.

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.