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PASTIERA {Egg noodle ham savoury casserole torte} Recipe
by Foodessa

PASTIERA {Egg noodle ham savoury casserole torte}

'Pastiera Salata Napoletana di Pasqua con dolce Prosciutto Cotto'
A lightly modified Italian Easter menu based on Grandma’s ‘Pastiera’ di Pasqua. A baked ham came about while my Nonna became more Canadian every passing year.

For a dedicated post...refer to:
http://www.foodessa.com/2013/03/easter-menu-egg-noodle-ham-pastiera-and.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Italy Italian
  Servings: 8

Ingredients

  • . > (American / Metric measures) <
  • . 2 to 3 lbs. (1 to 1.5 kg) smoked, boneless ham (NOTE: 'Virginia style' ham is the best)
  • .
  • PASTIERA (egg noodle torte):
  • . 1 pkg. (500g) dried, large egg noodles 'Tagliatelle'
  • . 12 xLarge eggs (take out when starting recipe)
  • . 1 Tbsp. (15ml) sea salt
  • . 2 cups (175g) Parmigiano Reggiano cheese, grated, packed
  • . 1-1/2 cups (245g) ham, cubed small

Directions

  1. . Slice a portion off one end of the ham to make the amount needed for the cubed pieces. Cover and set aside in the refrigerator.
  2. . Place the remaining ham in a large 6 quart (5.6 Litre) saucepan. Cover the ham with water, making sure it barely touches the surface of the ham (about 14 cups / 3.5 Liters). Cover the pot and bring it to a boil. Then, immediately lower the heat to LOW-MEDIUM and let the ham cook for 1 hour with the lid on. Then, close the heat. Afterwards, remove the ham from the liquid and set it aside to cool. Remove 3 cups (750ml) of liquid from the pot which can be discarded.
  3. . Immediately place the cubed ham and the egg noodles into the pot with the remaining hot liquid. Cover the pot for 15 minutes while the noodles soften.
  4. . Pre-heat the oven to 350F/180C/Gas4. Position the rack in the center of the oven. Prepare a lightly oiled 9x13inch (23x33cm) oven-proof dish placed onto a large baking pan on standby.
  5. . In a large bowl, beat the eggs very well. Add in the salt and cheese. Mix to combine.
  6. . Once the 15 minutes are up, make sure to loosen the nests of noodles before pouring in the egg mix into the noodles. Toss and stir a few times.
  7. . Afterwards, pour the whole mix into the prepared ovenproof dish. BAKE for 1:20 to 1:35 hours or until the surface is nicely golden brown.
  8. . Once the 'Pastiera' is taken out of the oven, let it reach room temperature (about 4 hours) before covering loosely with a plastic wrap to then place it into the fridge overnight to properly set.
  9. . Serving: About 30 minutes before serving, slice the 'Pastiera' into thick pieces. NOTE: Only refrigerate the leftovers for up to 1 week. This Pastiera does NOT freeze well.
  10. . Flavourful wishes from Claudia's kitchen...FOODESSA.com