Rustic Tagliolini Pie
This rustic tagliolini pie comes from an ancient Easter recipe from Campania, very easy to make.
It is usually prepared on Holy Saturday and eaten on Easter or Easter Monday, but it’s good all year round and is also suitable for recycling leftover cold cuts and cheeses you have in the fridge.
The preparation of this rustic tagliolini pie 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 add the remaining cold cuts and cheeses and bake.
It’s an easy and practical recipe, as it also makes an excellent one-dish meal.
If you want, you can make the egg tagliolini at home as well (I buy them pre-made) with: 500 g 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: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Easter
- 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 Rustic Tagliolini Pie
- 2.2 lbs egg tagliolini (fresh)
- 2.8 oz Lardo di Colonnata
- 1.4 oz lard
- 2 cups whole milk
- 4 eggs
- 3.5 oz soppressata (diced)
- 5.3 oz bacon (or pork belly diced)
- 7 oz provolone (mild or spicy diced)
- 4.2 oz grated Parmesan (or Pecorino)
- to taste black pepper
- to taste salt
Tools
- Bowls
- Pot
- Cutting Board with trays for waste and collection
- Baking Dish
Steps for Rustic Tagliolini Pie
Boil the tagliolini until al dente in salted boiling water for about 1-2 minutes.
Dice the cold cuts and provolone.
Drain the tagliolini very al dente and season with lard, Lardo di Colonnata and pepper
Wait for the pasta to cool slightly, then pour 2 cups of room temperature milk over it (see red arrow in the photo) and wait for the milk to be completely absorbed (this will take about an hour).
Once the milk is absorbed by the pasta, add the 4 beaten whole eggs, grated Parmesan (or Pecorino), cold cuts, diced provolone, and pepper.
Mix everything well and pour the seasoned tagliolini into a wide and shallow baking dish, greased with lard (or butter). Preheat the oven to 350°F and bake the dish for about 30 minutes, until golden.
Remove the rustic tagliolini pie from the oven and let it rest, wait 5 minutes before serving hot.
Shopping Tips !!!
Shopping Tips !!!
To dice the cold cuts, I used this convenient cutting board, equipped with two side trays (one for waste and one for collection) .
For this recipe, you will need a shallow and wide baking dish like this one, available on Amazon.
FAQ (Frequently Asked Questions)
Difference between bacon, pork belly, and pancetta tesa?
Pork belly is a type of rolled bacon, obtained from the salting and aromatization of the pork belly. A variant of pork belly is pancetta tesa: in this case, the rind is not removed and its use is particularly suitable for preparing sauces, mixtures, and sautés.
