Pasta al forno di Pasqua
Suggested material offered in store
1 kilo of fresh pasta (thick fettucine)
400gr of diced proscuitto
250gr grated Parmesan cheese
½ cup chopped parsley
400gr of fresh ricotta
75gr of butter
½ cup of cream 35%
Salt and pepper
Preheat oven to 375 ° F
Cook the pasta for 30 seconds and put in a bowl with a little olive oil and mix gently (to prevent pasta sticking together).
In another bowl, whisk the eggs, add the parmesan cheese and mix well.
Then add proscuitto and parsley and mix well.
Add the ricotta and again mix well.
Add the cream, salt and a lot of pepper and mix well.
Butter an Emile-Henry rectangular dish of 36cm x 26cm and add the pasta.
Add the egg mixture and mix gently to incorporate the sauce with the pasta.
Sprinkle with parmesan and sprinkle with butter.
Bake for 40 minutes and then broil and cook for 3-5 minutes or until browned.
Take out of the oven and let cool. This is a dish that is tasted at room temperature.
This is a very beautiful tradition and memory that my mother cooked us for Easter.
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