pasticcio di maccheroni



  • A large double-crust deep pie made in a cake tin with a removable base, lined with a sweet egg and butter enriched pastry filled with a mixture of cooked pasta, meatballs, peas, rich tomato sauce and diced Mozzarella cheese heaped up in the centre and filled with a sweetened egg custard (5 eggs per litre of milk), covered with a pastry lid, decorated and glazed, then baked at 190°C for 45 minutes. Rested 10 minutes in the tin.