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    Parziale Pastiera

    Lydia P.

    This recipe has been in my family forever. It comes from my father’s side of the family and my father and his siblings each inherited an enamel baking pan from my grandmother. These baking pans, 13 ½ inches in diameter, were from my grandfather’s bakery and had very, very long handles for use in my grandfather’s huge brick ovens. They cut the handles off of these pans for use at home.

    You will need:
    1-2 lbs ricotta cheese
    2-4 handfuls of pecorino romano cheese (half a pound works better)
    8 Italian sausage, cooked and sliced thin
    1/2 lb perciatelli, broken into thirds
    1 dozen eggs

    Preheat oven to 350F
    Fry the sausage. Boil the macaroni.
    Beat the eggs, add the ricotta and romano cheeses to the egg mixture. When the pasta is cooked and drained, add that to the egg mixture. Slice the sausage, add to the mixture.

    Grease the pan with the sausage fat. (13″ round enamel pan is best)
    I took 3 tablespoons of sausage fat and greased the pan with that and did not add any more fat to the mixture. Pour mixture into pan and smooth it out on top so there is no macaroni sticking out of the top (unless you like burnt, crunchy macaroni).

    Bake for 1 hour or until knife comes out clean. (mine took 70-75 minutes) It will be brown (NOT burnt!) on top.
    This can be served either hot or cold. It freezes well, too!

    You can cut this recipe in half and bake it in a glass deep baking dish (13×9) as well.

    When we prepared this recipe we used half the amounts stipulated. Not knowing the size of the handful of cheese mentioned we went with one full cup of Pecorino. It is difficult to determine link size when purchasing the sausage so we went with 2 pounds.

    As you can see in the photograph of our version we used a football shaped baking dish which was sufficient in size to hold everything. Using the fat from the sausage to grease the baking dish hadn’t been tried before by us but really like the idea, it gives the dish a little added dimension.

    Thank you Lydia and congratulations on being the first, of hopefully many, Guest Chef.

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