This is a print preview of "PASTIERA {Egg noodle ham savoury casserole torte}" recipe.

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 egg noodles 'Tagliatelle'
  • . 12 xLarge eggs
  • . 1 Tbsp. (15ml) sea salt
  • . 2 cups (200g) Parmigiano Reggiano cheese, shredded, packed
  • . 1-1/2 cups (245g) ham, cubed small

Directions

  1. . Slice a portion of one end of the ham to make the amount needed for the cubed ham. Cover and set aside in the refrigerator.
  2. . Place the remaining ham in a large 6 quart (5.6Litre) saucepan. Cover the ham completely with water (about 12cups/3Liters) ONLY just until it surpasses the top of the ham. Cover the pot and bring it to a boil (8-10 minutes). Immediately lower the heat to LOW-MEDIUM and let the ham cook for 1 hour with the lid on. Close the heat.
  3. . Afterwards, remove the ham from the liquid and set it aside to cool. Remove 3 cups (750ml) worth of liquid from the pot which can be discarded.
  4. . Immediately place the cubed ham and the egg noodles into that reserved hot liquid. Cover the pot for 15 minutes while the noodles soften.
  5. . Pre-heat the oven to 350F/180C/Gas4. Position the rack in the center of the oven. Prepare a 9x13inch (23x33cm) oven-proof dish placed onto a large baking pan on standby.
  6. . In a large bowl, beat the eggs very well. Add in the salt and cheese. Mix to combine.
  7. . Once the 15 minutes are up, pour the egg mix into the noodles and combine.
  8. . Afterwards, pour the whole mix into the ovenproof dish. BAKE for 1:25 to 1:35 hours or until the surface is nicely golden brown.
  9. . Once the 'Pastiera' is taken out of the oven, let it reach room temperature before covering loosely with a plastic wrap to then store it into the fridge overnight to properly set.
  10. . Serving: About 30 minutes before serving, slice the 'Pastiera' into thick pieces. NOTE: Only refrigerate the leftovers for up to 1 week. NEVER freeze.
  11. . Happy baking from Claudia's kitchen...FOODESSA.com