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Pasticcio di maccheroni alla Ferrarese
(Macaroni pasta pie Ferrara-style)

Serves 4:

• Flaky pie crust dough 500 g (1.1 pound)
• Macaroni pasta (sedanini rigati type, typical from Ferrara) 200 g (7 oz.)
• Sausage 100 g (3.52 oz.)
• Parmigiano Reggiano cheese 100 g (3.52 oz.)
• Ham cubes 50 g (1.76 oz.)
• Chicken liver and heart 50 g (1.76 oz.)
• Butter 50 g (1.76 oz.)
• Dry Porcini mushrooms 30 g (1 oz.)
• White truffle thinly sliced 10 g (0.35 oz.)
• White sauce 5 dl (2.11 cups)
• 1 Green onion, chopped
• Cream 1 cup
• 1 Egg
• Brandy ½ cup
• Salt and pepper to taste

Preparation:
Brown green onion with butter, add crumbled sausage and ham cubes. After about 5 minutes add chicken liver and heart.
When done add brandy, salt, pepper and chopped porcini mushroom.
Cook for a few minutes then add cream.
In abundant salted water cook macaroni pasta al dente (barely cooked according to American taste).
Season with cooked sauce, white sauce, sliced truffle and Parmigiano Reggiano cheese.
Let cool and solidify, then lay in the center of a flaky pie crust dough disc 15 cm (about 6") wide.
Cover with another flaky pie crust dough disc and decorate with small figures made from same dough.
Coat with egg and bake for 10-12 minutes at 392° F. (200° C.).

Suggestions:
Use sedanini rigati macaroni pasta, according to the traditional Ferrara recipe.

Suggested wines:

• Trebbiano
• Pignoletto
• Bosco Eliceo
• Bianco dei Colli di Rimini
• Lambrusco di Sorbara

Filetto di vitellone bianco dell’Appennino in crosta
(White Apennine veal filet in crust)

Preparation time : 1 hour
Difficulty level: medium

Serves 4:

• Puff pastry 500 g (1.1 pound)
• Veal filet 1
• Rosemary-flavored butter 50 g (1.76 oz.)
• Parma ham 100 g (3.52 oz.)
• Parmigiano Reggiano cheese 50 g (1.76 oz.)
• Veal demi-glace 100 g (3.52 oz.)
• Poppy seeds 50 g (1.76 oz.)
• Butter 50 g (1.76 oz.)
• 1 garlic clove
• 1 sprig rosemary
• 1 egg
• Salt and pepper to taste

Preparation:
Brown veal filet with garlic, rosemary and butter.
Mix rosemary-flavored butter with Parmigiano Reggiano cheese and spread over filet.
Decorate filet with sliced Parma ham and wrap in puff pastry ½ cm (about 0.20") thin.
Coat with beaten egg and spread with poppy seeds.
Bake for 20 minutes at 392° F. (200° C.).
Serve sliced with demi-glace, potato dumplings and tomatoes.

Suggestions:
Brown filet thoroughly, being careful to attain a nice rose color.
Lay sliced bread under the filet to absorb juices.
Chop rosemary immediately before mixing. Must be super fresh.

Suggested wines:

• Sangiovese di Romagna
• Lambrusco Graspa Rossa di Castelvetro