Pasticcio

Instructions

Pie Crust:
In a large bowl combine the flour, lemon zest and butter with a pastry blender, your finger, or in a food processor until it resembles a coarse meal. Add enough water so that the dough just comes together, divide the dough into 2 equal pieces and wrap each piece in plastic. Allow to rest in the refrigerator for 1 hour.

Pasta Dough:
Mound 3-1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 1 hour in the refrigerator.

Roll the pasta into sheets using a pasta machine. For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.

With a pasta cutter or a knife, cut the pasta into 1-1/2-inch squares. Place 3/4 teaspoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers.

In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides. Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices. Add the prosciutto and mortadella and cook for 5 minutes more. Remove from heat and allow to cool. Place in a food processor and mix to combine. Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again. Set aside in the refrigerator until ready to use.

Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate. Reserve for later assembly.

To assemble the Pasticcio:

Preheat the oven to 350°F.

Roll out the pie dough to 2 (14-inch) ovals, and each 1/8-inch thick. Wrap in plastic and reserve both crusts in the refrigerator.

Bring the chicken stock to a rapid boil. Cook all of the tortellini in the stock for about 4 to 5 minutes, or until the pasta is al dente. Drain the tortellini and gently toss with the Ragu Bolognesi, just to coat. Add 3 whole eggs to the tortellini mixture so as to bind. Carefully incorporate the eggs so as not to damage the integrity of the tortellini. Reserve this mixture for the assembly.

Working in layers, place 1 of the crusts in the bottom of a 2 1/2-quart, oval casserole dish. Allow the edge of the crust to drape over the sides of the dish. Place 1/2 of the meatballs on the bottom of the casserole dish. Spoon 1/2 of the tortellini mixture on top of the meatballs. Drizzle 1 cup of the besciamela sauce on top of the pasta. Next, sprinkle 1/2 of the cheese on top. Pour the rest of the tortellini mixture into the casserole dish. Place the rest of the meatballs on top of the pasta. Drizzle the remaining besciamela on top of the meatballs. Sprinkle the remaining Parmigiano on the top.

Top the casserole with the second pie crust. Crimp the top and bottom piecrust edges together. Create a vent on the top layer of crust with a sharp knife. Brush the top of the pasticcio with an egg wash made from one beaten egg and 1 teaspoon of milk.

Bake in the oven for 1 hour and 20 minutes, or until the crust is a deep golden brown.

Let rest 15 minutes before serving.

Author's Comments

You need a pasta machine for this!!! beware!!!!

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