Crusty Fettucine (Tagliolini Colla Crocia)
Source: Based on a recipe from Edda Servi Machlin, The Classic Cuisine of the Italian Jews.
Sauce:
- 6 T. olive oil
- 2 medium or one large onion, cut into large pieces
- 2 carrots, peeled and diced
- 2 large sprigs Italian parsley
- 2 pounds lean ground beef
- 1 cup dry white or red wine
- 1 1/3 cup tomato paste
- 3 cups beef stock
Place oil in a large saucepan. Chop onion, carrot, and parsley together, very fine. Add to saucepan
with oil, and brown for 2-3 minutes, stirring. Add meat and brown thoroughly. Add wine and raise heat to
let alcohol evaporate. Add tomato paste, and cook over high heat for 1 to 2 minutes, stirring. Add stock
and cook, covered over low heat for 30 minutes, stirring occasionally. Add salt to taste. Sauce should be
quite thick.
Pasta
- 1 pound spaghetti or homemade fettucine
- 1/2 cup diced pickled tongue or beef salami
- 1/4 cup olive oil
- 1/2 cup raisins
- 1/2 cup whole almonds
- 1/2 cup pinoli (pine nuts)
Cook pasta until al dente, drain, and mix with half of the sauce mixture (above),
and remaining ingredients (salami, oil, raisins, nuts). Reserve remaining sauce to serve with the
finished dish. Toss quickly to distribute evenly.
Place the pasta mixture in a large round baking dish, well greased. Bake at 350° for 1-1.5 hours
until a nice crust is formed on all sides. Invert over a serving dish and bring to the table with warmed extra sauce.
This is a traditional dish for Shabbat B'shallach in all parts of Italy. The Italian name means "Pharoah's Wheel."
Serves 6-8.