Pasta Pastiera Recipe of of 11-04-2017 [Updated on 11-04-2017]
There pasta pastiera it is among those recipes that after tasting make all initial prejudices disappear. Usually, when you hear the word pastiera, in the collective imagination one immediately thinks of the sweet, wheat one, but my region offers several alternatives. In fact, in Campania at Easter it is customary to prepare various types of pastiera that, changing from city to city, we start from the most famous one, the Neapolitan pastiera, that of rice, that salt, that sweet of tagliolini that is prepared in Caserta etc ...
Today I propose you the pastiera of pasta, a dish prepared with a shell of pasta brisee which contains a sort of pasta omelette prepared with bucatini, eggs, pecorino and salami, a hearty and highly greedy dish!
It is usually prepared on Holy Saturday, together with other Easter cottages and, since it is also excellent cold, it is usually also carried in the basket prepared for the Easter Monday picnic;)
How to make pasta pastiera
Start with the shortcrust pastry by placing the flour in a bowl and the butter and salt in the center.
Work with your fingertips and gradually add the water.
When the latter is absorbed, form a ball, wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
Meanwhile, beat the eggs with a little salt and pepper.
Cook the pasta in abundant salted water, drain it al dente and place it in the bowl together with the beaten egg. Then mix everything.
Now add the diced salami, pecorino, parmesan and lard and mix thoroughly.
Take back the brisée, roll it out on a floured surface to obtain a layer of about 3mm then place it in a baking tray lined with parchment paper.
Cut the shortcrust pastry that comes out over the edges and with this prepare some strips.
Pour the pasta into the pan and cover with the crossed strips.
Brush the surface with a little lard and bake in a preheated oven at 180 ° C for 30 minutes.
Once ready, let it cool. Then serve your pasta dish.