Jenn Dolari @dolari@driveinsaturday.org

This Week's Meals 1/2: Pastiera di Maccheroni

This is essentially pasta pot pie, and it's a handful to cook. BUT, pretty darn good. My only complaint was the lack of salt in the pastry dough. With all the cheeses, salami and the salted pasta, I didn't think the lack of salt was going to be an issue. But while the insides are pretty good, if you get a big bite of crust it's super bland. I'd suggest adding some salt to the dough.

Title: Pastiera di Maccheroni
Yield: 21 servings
Category: Entree
Cuisine: Italian
Source: Blog di cucina GialloZafferano
Website: https://blog.giallozafferano.it/dolcemela/pastiera-di-maccheroni-ricetta-della-tradizione-pasquale-campana/

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Ingredients
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500 g bucatini pasta
8 whole eggs [pasta]
150 g Napoli salami (diced)
100 g lard [pasta]
100 g pecorino cheese (grated)
100 g parmesan (grated)
1/2 tsp pepper
salt (to taste) [pasta]
500 g flour
150 g lard [pastry]
2 whole eggs [pastry]
salt (to taste) [pastry]
milk (if needed)

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Instructions
---

Pasta:
1 - Cook the pasta a few hours in advance, basically the pasta needs
to rest once cooked, it needs to, as we say, “clump together”.
2 - Al dente bucatini do not need to be drained completely. Do this,
when you drain them, recover some water. Put the pasta in a bowl, add
the two ladles of water, cover and let it cool.

Dough:
1 - When preparing the pastiera, beat the eggs with the grated cheeses
and pepper.
2 - Add everything to the pasta and mix with your hands so that the
eggs are well distributed.
3 - At this point add the pieces of salami and a spoonful of lard and
mix again before transferring the mixture into the pan well greased
with lard.
4 - Spread a few flakes of lard on the dough and cook in a preheated
oven at 190-200° C for approximately 40-45 minutes, until the
bucatini on the surface appear golden and crispy.

Pastry:
1 - Knead all the ingredients indicated on a pastry board, adding a
little water or milk, until you obtain a smooth and not too hard
dough.
2 - After letting it rest for half an hour, roll it out with a rolling
pin and use it to cover a mold well greased with lard or butter.
3 - Pour the bucatini prepared as described above into the mold.
4 - Cover everything with strips of shortcrust pastry arranged in the
shape of a St. Andrew's cross.
5 - Sprinkle a few flakes of lard or butter and bake in a preheated
oven at 190°C for 40-50 minutes. Make sure to check, it must be nice
and golden, not burnt like mine!!!

---
Notes
---

Makes 21 servings at ~37.5g carbs per serving
Normally makes 6 servings

Calories: 382
Total Fat: 18g
Total Carbohydrate: 37g
Protein: 12g

Macaroni pastiera can be stored in the fridge for 3-4 days. It can be
reheated in a traditional oven or in the microwave or (the one without the “pittolo”) it can be cut into 1 cm slices and fried in a pan
with a drizzle of oil. This last option is an absolute must-try, fry
the slices well, until a crust has formed on both sides and then enjoy without regrets, we'll think about the diet later.

#thisweeksmeals #Cooking

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# Cilantro Lime Rice

Recipe Journal
6.0 servings

2.0 tbsp olive oil
1.5 cups white rice
1.0 clove garlic (minced)
2.25 cups water
1.0 tsp salt
2.0 tsp lime zest
3.0 tbsp lime juice
1.0 cup lightly packed cilantro

1 - Heat the olive oil in a medium saucepan on medium high heat.
2 - Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
3 - Add the garlic and cook a minute more.
4 - Add water, salt, and lime zest to the rice.
5 - Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
6 - Cook undisturbed for 15 minutes,
7 - Remove from heat and let sit for 10 minutes.
8 - Fluff the rice with a fork.
9 - Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Makes 4 servings at ~37.5g carbs per serving
Calories 211
Total Fat 4g
Total Carbohydrate 37g
Protein 3g

#cooking

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#jenns25th

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