Pasticcio alla Ferrarese is one of the most iconic dishes of Ferrara’s Renaissance cuisine — rich, elegant, and full of history. Inside a golden shortcrust shell lies a luxurious filling of pasta, white meat ragù, mushrooms, béchamel sauce, Parmigiano and fragrant truffle. A show-stopping first course reserved for celebrations and special occasions.
Let’s see how to make it. – Pasticcio alla Ferrarese
Traditional
Ferrara
Festive
Omnivore
Pasticcio alla Ferrarese
Pasticcio alla Ferrarese is a luxurious Renaissance dish: macaroni, white meat ragù, mushrooms, béchamel and truffle wrapped in a golden shortcrust pastry shell.
Ingredients
- Shortcrust pastry: Flour 450 g
- Butter 200 g
- Sugar 100 g
- Egg yolks 4
- Grated lemon zest 1 tbsp
- Salt
- White ragù: Veal 150 g
- Chicken breast 150 g
- Chicken giblets 300 g
- White wine 1/2 cup
- Marsala 2 tbsp
- Butter 50 g
- Olive oil
- Onion
- Salt
- Béchamel: Milk 500 ml
- Flour 2 tbsp
- Butter 1 small knob
- Nutmeg
- Salt
- Filling: Dried mushrooms 25 g
- Parmigiano 50 g
- Maccheroncini 250 g
- Truffle
Tools
- Bowl
- Saucepans
- Frying pan
- Baking tin
- Rolling pin
- Pastry brush
Instructions
- Prepare the shortcrust pastry and let it rest.
- Brown the meats separately in butter and oil, deglaze with wine and Marsala.
- Soak and cook dried mushrooms.
- Prepare a béchamel sauce.
- Cook the macaroni al dente and mix with béchamel, mushrooms, ragù, Parmigiano and truffle.
- Line a buttered tin with pastry, add the filling forming the dome.
- Cover with pastry, seal edges, brush with yolk.
- Bake until golden and serve hot.
Nutritional values (per serving)
Calories
785 kcal
785 kcal
Fat
36 g
36 g
Carbohydrates
78 g
78 g
Protein
35 g
35 g
Sugar
8 g
8 g
Fiber
3 g
3 g
Sodium
520 mg
520 mg
This post is also available in: Italiano (Italian)
