Pretty Easter Pasta Pie (Crostata di tagliolini ) Recipe
Homey and comforting, this lovely pie comes together without much fuss. Thin egg noodles are layered with ham, cheese, and mushrooms; tiny peas scattered between the layers add a green burst of...
Keywords
- savory pie and tart
- italian
- main
- starter
- breakfast
- brunch
- lunch
- dinner
- nut free
- easter
- epicurious
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Cooking tools:
- Oven
- Pot
- Colander
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Grater
- Pie dish
- Spoon
- Spatula
Ingredients
- olive oil
- 1 small onion, minced
- 2 ounces pancetta or prosciutto, minced
- 8 ounces baby peas
- salt
- 12 ounces fresh mushrooms, any type, thinly sliced
- 1 garlic clove, minced
- 1/4 cup homemade breadcrumbs, toasted
- 7 tablespoons butter
- 1/4 cup all-purpose or "0" flour
- 2 cups milk, warmed
- 1 pound tagliolini, or other fresh thin egg noodles
- 1/2 cup chicken or beef stock
- 1/2 cup grated Parmesan cheese
- 12 ounces burrata or mozzarella cheese, diced
- 8 ounces thinly sliced ham, cut into strips
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