Pasta Carbonara one of my favorites and it was the right day yesterday. I have seen may versions with cream etc, but this is the original that I learned many years ago in Italy.
Ingredients:
100g (3.5 oz) spaghetti
50g (2oz) pancetta, cut into small pieces
100g (3.5 oz) grated pecorino romano or parmigiano
1 egg
black pepper to taste
fresh chopped parsley, optional
serano peppers, optional
Preparation:
Bring a pot of water to a boil. While the water is boiling cook the pancetta in a heavy bottom fry pan, when browned all over remove to a plate.
In a bowl, add the egg and grated cheese and mix well.
When the water is boiling, add the salt and pasta and stir. When the pasta is done, place the spaghetti into the pan that you cooked the pancetta, turn on the pan, and add just a little water from the pasta.
Add to the bowl with the egg, cheese mixture and mix well, sprinkle with fresh chopped parsley, black pepper and serve
Pizza Rustica is a Italian Easter pie filled with ricotta cheese and meats, here is my version of this wonderful pie. Make sure you have a kitchen scale.
FOR THE DOUGH:
750g of all-purpose flour, more as needed
1/4 teaspoon salt
500g unsalted butter, cut into pieces
5 large eggs, beaten
FOR THE FILLING:
340g prosciutto, cut into 6mm/1/4 inch dice
225g mortadella, cut into 6mm dice
225g soppressata, cut into 6mm dice
225g mozzarella, cut into 6mm dice
225g provolone, cut into 6mm dice
1kg ricotta
120g freshly grated pecorino romano
10 large eggs, beaten
1 teaspoon of black pepper, more if you want
1 large egg, beaten for brushing the crust
PREPARATION:
In a large bowl, whisk the flour and salt. Add the cut up butter into the flour until the mixture resembles coarse crumbs. Add the eggs and knead for about a minute, add 1 1/4 cups of ice water, a little at a time, until the dough comes together. Knead the dough on a lightly floured surface until it forms a smooth ball. Wrap with plastic wrap and set aside for 30 minutes.
FOR THE FILLING:
Cut up all the ingredients for the filling. Mix all the ingredients with the 10 eggs and black pepper.
Heat the oven to 175C (350F). This dough will make two 26cm (10inch) round pie pans. On a floured surface roll out the dough and place into your pan, fill it with half the cheese/meat mixture. Eggwash the sides and roll out the top crust, place the top crust onto the filling and crimp the edges to seal. Repeat with the second pie.
Poke a few holes on top of the crust, and egg wash the crust. Place into the preheated oven and bake for 45 minutes. Check the pies after 45 minutes and turn them around and return to the oven for 35 minutes. Let the pie cool completely before serving.
Slice and enjoy!
