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SPAGHETTI
PIE - PASTIRA
PASTIRA -- NEAPOLITAN NAME
What
better way to eat left over pasta? Baked with eggs, soppressata, two
types  of
cheeses and dry herbs, you will create a creamy texture and a pie that
will be enjoyed by everyone. Using either the traditional spaghetti
or, for a heartier version, bocatini (hollow, spaghetti-like rods,
also known as perciatelli), your pie will come out great. A
wedge of this classic spaghetti pie can be served as a meal in itself,
as a snack, or as an excellent side dish, especially when accompanied
with a hot bowl of Tucsan soup.
Ingredients
1 1/4 lb. pasta (preferably spaghetti or bocatini)
6 eggs (beaten)
1 tbl. olive oil
1/2 cup milk (can be substituted with light cream) - optional
1 cup finely grated pecorino Romano cheese (about 4 oz.)
1 tsp. dry parsley flakes
1 lb. aged mozzarella - 4 cups - (substitute with Polly-O)
12 oz. diced soppressata - (hot or sweet) and/ or prociutto/ham
- 1/4 in. dice
1/4 teaspoon black pepper
1 tsp. salt (add to water for pasta)
In a large bowl, mix eggs,
oil, milk, cheese, parsley, black pepper and beat very well. Add
your soppressata/prosciutto/ham and mozzarella and mix thoroughly.
Now add your pasta and
toss well. Grease a baking pan (10-by-3 inch round)* and pour
the mix in. Bake at preheated oven 375 degrees for 40 minutes
with foil cover, and then cook additional 20 minutes without the foil
for crispy golden top.
Remove to a rack to cool,
about 10 minutes. Run a knife around the edge to unmold.
Remove parchment paper. Cut into wedges.
*Using a corning ware (pyrex)
pan is preferred for non-sticking and easy removal.
*Lining your baking pan with parchment paper is another option for
non-sticking.
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CAULIFLOWER
SOUP
Hearty cauliflower soup with vegetable delights enhanced with the fresh aroma of garden celery leaves and spicy pancetta. Serve with a crusty wedge of Italian bread.
Yields: 6-8 Time: 1 hour 30 minutes.
Tips: For a more substantial dish, you can add your choice of beans and or pasta. Carrots can be added and substituted for string beans. For puree, process tomatoes in blender for 2 seconds.
 Ingredients:
1 head fresh cauliflower
½ lb. fresh green string beans cut
1 green zucchini, diced
1 onion, diced
4 red russet potatoes, diced
¼ lb. piece spiced pancetta
1 32oz. plum tomatoes processed or
1 20 oz. homemade canned tomato puree
¼ cup extra virgin olive oil
2 stalks of celery
¼ cup of celery leaves, coarsely chopped
fresh basil, coarsely chopped
2 ½ cups of water
½ tsp. salt
½ tsp. black pepper
Preparing the Vegetables
Bring water to boil and cook the cauliflower heads for approximately 12-15. Drain and set aside.
Rinse, trim and cut the string beans into 1-inch pieces. Rinse and dice the zucchini into small pieces with skin. Peel the potatoes and dice into small cubes. Rinse the celery and dice fine.
Starting the Soup
In a large cooking pot, add oil, pancetta, pressed garlic, diced onion and warm for 2 minutes. Add tomato puree and cook for 5-10 minutes. Add water and bring to boil. Add potatoes and chopped celery and cook, turning occasionally for 25-30 minutes until potatoes are tender. Add cauliflower, string beans, zucchini, celery leaves, chopped basil, salt, pepper and cook for additional 12-15 minutes. Ready to serve.
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Submitted by Eleanora Scarpetta
Copyright © 2001 |
