Rustic tagliolini pastiera
This rustic tagliolini pastiera comes from an ancient Campanian Easter recipe, very easy to make.
It is traditionally prepared on Holy Saturday and eaten at Easter or Easter Monday, but it’s good all year round and is also perfect for recycling leftover cured meats and cheeses from your fridge.
The preparation of this rustic tagliolini pastiera is unusual: before baking, milk is poured over the cooked pasta seasoned with lard and you wait for all the milk to be absorbed, then the remaining cured meats and cheeses are added and the dish is baked.
It’s an easy and practical recipe, as it also makes an excellent one-dish meal.
If you wish, you can make the egg tagliolini at home (I buy them ready-made) with: 4 cups of flour, 4 eggs, salt.
If you’re looking for more Easter recipes (sweet or savory) click on my: “Special Easter Menu“.
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: Easter, All seasons
- Energy 505.95 (Kcal)
- Carbohydrates 27.87 (g) of which sugars 3.05 (g)
- Proteins 23.46 (g)
- Fat 33.09 (g) of which saturated 14.55 (g)of which unsaturated 16.48 (g)
- Fibers 1.23 (g)
- Sodium 650.54 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Rustic tagliolini pastiera
- 2.2 lb egg tagliolini (fresh)
- 3 oz Colonnata lardo
- 3 tbsp lard (strutto)
- 2 cups whole milk (room temperature)
- 4 eggs
- 3.5 oz soppressata (diced)
- 5.3 oz pancetta (or pork belly, diced)
- 7 oz provolone (mild or spicy, diced)
- 1 cup grated Parmigiano (or Pecorino)
- to taste black pepper
- to taste salt
Tools
- Bowls various sizes
- Pot
- Cutting board with integrated trays for scraps and collection
- Mezzaluna very sharp, double blade
- Baking dishes set of 2 heat-resistant glass dishes
Steps for the Rustic tagliolini pastiera
Boil the tagliolini until al dente in salted boiling water for about 1-2 minutes.
Dice the cured meats and the provolone.
Drain the tagliolini while still very al dente and toss them with the lard (strutto), Colonnata lardo and black pepper.
Allow the pasta to cool slightly, then pour in 2 cups of room-temperature milk (see red arrow in the photo) and wait until the milk is completely absorbed (this will take about one hour).
Once the milk has been absorbed by the pasta, add the 4 beaten whole eggs, grated Parmigiano (or Pecorino), the diced cured meats, the diced provolone and pepper.
Mix everything well and transfer the seasoned tagliolini into a wide, shallow baking dish greased with lard (or butter). Bake in a preheated oven at 356°F for about 30 minutes, until golden brown.
Remove the rustic tagliolini pastiera from the oven and let it rest; wait 5 minutes before serving hot.
Shopping tips!!!
To dice the cured meats, I used this convenient cutting board with two built-in side trays (one for scraps and one for collection) and this very sharp mezzaluna with double blade.
For this recipe you will need a wide, shallow baking dish
You can buy all the items I recommend above on Amazon at a great price, just click directly on the related links.
FAQ (Questions & Answers)
Difference between pancetta, pork belly (ventresca) and flat pancetta?
Ventresca is a type of rolled pancetta obtained from salting and flavoring the pig’s belly after it has been cleaned. A variant of ventresca is pancetta tesa (flat pancetta): in this case the rind is not removed, and its use is particularly suitable for preparing sauces, minced mixes and soffritti (sauté bases).
