the recipe of the typical Emilian dish

How to prepare the Ferrara pasticcio, an ancient dish whose origins date back to the 16th century characterized by a casket of sweet pastry and a filling of macaroni.

Characterized by an irresistible and particular contrast between sweet and savoury, it is the Ferrara pasticcio with macaroni stuffed with white ragù and béchamel, a dish of the tradition which is never lacking on the tables of the houses and restaurants of the Emilian city.

If you love to get your hands in pasta you can’t miss this recipe to combine with a good glass of Red wine. Traditionally, the pie is cooked in the oven on a special tinned copper plate, but if you don’t have one available, you can use a very common cake mould.

Pasticcio Ferrarese
Pasticcio Ferrarese

Preparation of the Ferrara macaroni pie

  1. First, prepare the shortcrust pastry base by mixing all the necessary ingredients (use 375 g of butter and 750 d of flour), wrap with transparent film and leave to rest in the refrigerator for a few hours.
  2. Meanwhile, chop celery carrot and onion, do brown in a large casserole then add the minced meat and let it cook like a classic white sauce without adding other condiments.
  3. Then prepare the béchamel by first melting the butter with the flour (the remaining 125 g of butter and 120 g of flour), stirring constantly to avoid the formation of lumps.
  4. Add warm milk and cream then leave on the heat, stirring constantly and let it thicken. Turn off the fire and let cool.
  5. Cook the pasta in plenty of water, drain it al dente then dress it with the meat sauce and the béchamel.
  6. Season with the Parmesan then take the shortcrust pastry, divide it into two parts and roll it out with a rolling pin to form two discs. Line a round pan with the first disc.
  7. Stuffed with i macaroni align them as much as possible and cover with the second disc trying to form a dome.
  8. Brush the surface with an egg yolk or milk and bake in a preheated oven 175°C for 25 minutes.
  9. When cooked, remove from the oven and let cool before serving, enjoy your meal!

Alternatively you can prepare the zucchini pie in the oven.


This typical and easy to prepare pie (if you follow our advice) can be kept in the refrigerator for maximum 1-2 days, well covered by the transparent film. We do not recommend freezing in the freezer.

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