Pretty Easter Pasta Pie (Crostata di tagliolini )

Ingredients for Pretty Easter Pasta Pie (Crostata di tagliolini )

• olive oil

• 1 small onion, minced

• 60g pancetta or prosciutto, minced

• 230g baby peas

• salt

• 350g fresh mushrooms, any type, thinly sliced

• 1 garlic clove, minced

• 60g homemade breadcrumbs, toasted

• 7 tablespoons butter

• 60ml all-purpose or "0" flour

• 475ml milk, warmed

• 450g tagliolini, or other fresh thin egg noodles

• 120ml chicken or beef stock

• 120ml grated Parmesan cheese

• 350g burrata or mozzarella cheese, diced

• 230g thinly sliced ham, cut into strips

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.

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.

Preheat the oven to 177°C (175°C). Butter an 8- to 9-inch (20- to 23-cm) nonstick springform pan and dust it with breadcrumbs.

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.

Boil the pasta in salted water for 3 minutes less than the package directs. Drain and toss with the stock.

Layer the bottom of the prepared baking pan with one 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.

Bake for about 25 minutes, until the pie is set and golden. Let it rest until it comes to room temperature before slicing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.