Paulines Fettuccine In Crosta Recipes

PRETTY EASTER PASTA PIE (CROSTATA DI TAGLIOLINI )

Steps:

• In a small sauté pan, heat 1 tablespoon oil over medium-high heat. Cook the onion and pancetta until the onion is softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper; set aside in a bowl.
• In the same pan, heat 2 more tablespoons oil over high heat. Cook the mushrooms and garlic for a minute or two, until tender. Season with salt and pepper; set aside.
• Preheat the oven to 350°F (175°C). Butter an 8- to 9-inch (20- to 23-cm) nonstick springform pan and dust it with breadcrumbs.
• In another small pot, make béchamel: Melt 4 tablespoons of the butter over medium heat, stir in the flour, and cook, stirring constantly with a wooden spoon, until smooth. Add the milk and bring it to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.
• Boil the pasta in salted water for 3 minutes less than the package directs. Drain and toss with the stock.
• Layer the bottom of the prepared baking pan with one third of the pasta. Dot with one third of the béchamel, sprinkle it with 2 to 3 heaping tablespoons Parmesan, scatter on all of the pea mixture, then scatter on one third of the diced cheese. Spread out a second level layer of pasta, dot with one third of the béchamel, sprinkle with 2 to 3 heaping tablespoons Parmesan, and scatter on all the mushrooms, ham, and remaining diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot the top with the remaining béchamel, Parmesan, breadcrumbs, and remaining butter, very thinly sliced.
• Bake for about 25 minutes, until the pie is set and golden. Let it rest until it comes to room temperature before slicing.

NECTARINE-PLUM CROSTATA

Steps:

• In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
• Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
• In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
• Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.

PAULINE'S FETTUCCINE IN CROSTA

Steps:

• Sauce: In a medium saucepan, saute the onion in oil until tender on low heat. Puree the canned tomatoes in teh blender and add to the sauted onions. Add salt and sugar. Cook 20 minutes on low heat. Add fresh basil.
• Pastry: Thaw the puff pastry as directed on packaging. Place on floured surface and roll into 1/4 inch thickness.
• Fettuccine: Cook the fettuccine in salted water and drain then al dente. Add butter and cream and one egg. Add nutmeg, pepper, and parmesan cheese. Let cool.
• Put the pasta mixture in the center of the puff pastry. Close all sides to form a roll. Place the roll on a buttered pan and brush the top center with one beaten egg yolk. Bake 375 degrees for 30 minutes. Let cool. Cut the roll with an electric knife into slices 3/4 inch thick. Arrange the slices on a plate and spoon over the tomato sauce just prior to serving.
• Garnish with fresh basil and freshly grated parmesan cheese.