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Homey and comforting, this lovely pie comes together without much fuss. Thin egg noodles are layered with ham, cheese, and mushrooms; tiny peas scattered between the layers add a green burst of flavor. The dish is baked until beautifully golden, sliced like pie, and eaten at room temperature. This is traditionally baked on the day before Easter, to be eaten as part of the family picnics enjoyed on Angel's Monday, Italy's national holiday the day after Easter.
Ingredients
Makes 6 to 8 servings
Step 1
In a small sauté pan, heat 1 tablespoon oil over medium-high heat. Cook the onion and pancetta until the onion is softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper; set aside in a bowl.
Step 2
In the same pan, heat 2 more tablespoons oil over high heat. Cook the mushrooms and garlic for a minute or two, until tender. Season with salt and pepper; set aside.
Step 3
Preheat the oven to 350°F (175°C). Butter an 8- to 9-inch (20- to 23-cm) nonstick springform pan and dust it with breadcrumbs.
Step 4
In another small pot, make béchamel: Melt 4 tablespoons of the butter over medium heat, stir in the flour, and cook, stirring constantly with a wooden spoon, until smooth. Add the milk and bring it to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.
Step 5
Boil the pasta in salted water for 3 minutes less than the package directs. Drain and toss with the stock.
Step 6
层的底部与o准备烤盘ne third of the pasta. Dot with one third of the béchamel, sprinkle it with 2 to 3 heaping tablespoons Parmesan, scatter on all of the pea mixture, then scatter on one third of the diced cheese. Spread out a second level layer of pasta, dot with one third of the béchamel, sprinkle with 2 to 3 heaping tablespoons Parmesan, and scatter on all the mushrooms, ham, and remaining diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot the top with the remaining béchamel, Parmesan, breadcrumbs, and remaining butter, very thinly sliced.
Step 7
Bake for about 25 minutes, until the pie is set and golden. Let it rest until it comes to room temperature before slicing.
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Reviews (2)
Back to TopThis is a wonderful base recipe but lacks in seasoning. I will definitely make it again but add more salt, more pancetta, more garlic, and perhaps some oregano and or sage.
laurenrebeccamaff
Massachusetts
2/15/2021
This is an unusual combination but interesting. Very easy to make even though there are a few steps. Not a recipe to make if you're in a rush. I left out the pancetta and used vegetable stock to make this vegetarian. The flavor and texture are good but this could use a bit more depth. And perhaps that was lost in the veg. version. It would be awesome to use a tomato cream sauce instead of the white sauce. I didn't have a springform pan. Used a bundt pan. It looked pretty and was simple to remove perfectly. The recipe says to allow it to cool. That's important unless you're ok with stringy cheese. Taste great warm too.
cjmaloney
Portland, OR
4/20/2014