Baked pasta

Baked pasta

By
Antonio Carluccio
Contains
10 recipes
Published by
Quadrille Publishing
ISBN
9781849493703
Photographer
Laura Edwards

Italian food is usually so simple in terms of ingredients, and in terms of cooking technique, that you might wonder why we would ever bother to make a more elaborate timbale or pie, which takes everything that stage further!

The answer, of course, is that baking the ingredients together produces a richer, more opulent dish, which is precisely what you need when you are entertaining guests, whether family or friends. In the famous Italian novel Il Gattopardo (The Leopard) by Giuseppe Tomasi di Lampedusa, which chronicles the changes in Sicilian life and society during the Risorgimento, the unification of Italy in the 19th century. The Leopard himself organised the baking of a macaroni pie for his special guests once a year. With a little bit of extra effort, you can simulate his baronial Sicilian dish. The results will completely justify the time and effort, which will please all your guests. It will please you too, because once all the preparation is done, all you have to do is put the pasta dish in the oven. You can then join the party until the dish is ready!

One of the best characteristics of baked pasta pies is that while the separate internal layers stay soft and moist, a fantastic crispness develops on top from cooking in the oven… The contrasting textures of the finished dish are wonderful.

Recipes in this Chapter

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