• PASTIERA {Egg noodle ham savoury casserole torte}

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    'Pastiera Salata Napoletana di Pasqua con dolce Prosciutto Cotto' A lightly modified Italian Easter menu based on Grandma’s ‘Pastiera’ di Pasqua. A baked ham came about while my Nonna became more Canadian every passing year. For a dedicated post...refer to:


    • . > (American / Metric measures) <
    • . 3 lbs. (1.5 kg) smoked, boneless ham (NOTE: 'Virginia style' ham is the best)
    • .
    • PASTIERA (egg noodle torte):
    • . 1 pkg. (500g) dried, large egg noodles 'Tagliatelle'
    • . 12 xLarge eggs (take out when starting recipe)
    • . 1 tsps. (15ml) sea salt
    • . 2 cups (180g) Parmigiano Reggiano cheese, grated, packed
    • . 2 cups (160g) ham, cubed small


    1. . Slice a portion off one end of the ham to make the amount needed for the cubed pieces. Cover and set aside in the refrigerator. Place the remaining ham in a large 6 quart (5.6 Litre) deep saucepan. Cover the ham with filtered water, making sure it barely touches the surface of the ham (about 14 cups / 3.5 Litres). Cover the pot and bring it to a boil. Then, immediately lower the heat to LOW-MEDIUM and let the ham cook for 1 hour with the lid on.
    2. . Afterwards, close the heat and remove the ham from the liquid and set it aside to cool. Add the egg noodles into the pot with the hot liquid. Cover the pot for 15 minutes while the noodles soften. Then, loosen the noodles and cover the pot again for a last 5 minutes. Important: use a ladle to remove 3 cups(750ml) of liquid from the pot and discard. Toss in the cubed ham together with the egg noodles.
    3. . Meanwhile…Pre-heat the oven to 350F/180C/Gas4. Position the rack in the center of the oven. Prepare a lightly oiled rectangle 9 inch x 13 inch (23x33cm) oven-proof dish placed onto a large baking pan on standby.
    4. . In a large bowl, beat the eggs very well. Add in the salt and cheese. Mix to combine. Then, pour the egg mix into the prepared noodles. Toss and stir a few times. Afterwards, pour the whole mix into the prepared ovenproof dish.
    5. . BAKE for 1:35 hours or until the surface is nicely golden brown.
    6. . Once the 'Pastiera' is taken out of the oven, let it reach room temperature (about 4 hours) before covering loosely with a plastic wrap to then place it into the fridge overnight to properly set.
    7. . Serving: About 30 minutes before serving, slice the 'Pastiera' into thick pieces. NOTE: Refrigerate leftovers up to 1 week. Do not freeze!
    8. . Flavourful wishes from Claudia's

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