Crusty Fettucine
Submitted by kmwirtz
Old-school Italian baked fettuccine tossed with meat sauce and diced salami, then baked in schmaltz until a golden crust forms on all sides. Optional raisins, almonds, and pine nuts add Sicilian flair.
YIELD
1 batchPREP
30 minCOOK
1 hrsREADY
1 hrsThis is the kind of Italian pasta dish that doesn’t show up in modern cookbooks anymore, and that’s a shame.
Homemade fettuccine gets a quick boil, then tossed with rich meat sauce and diced cold cuts like salami or pickled tongue. Everything goes into a greased baking dish slicked with schmaltz or bone marrow and bakes low and slow until a gorgeous, crackling crust forms on all sides.
Invert it onto a platter and you’ve got a golden pasta dome that shatters when you cut into it.
Variations
- Sicilian Style: Layer the pasta with dark raisins, whole almonds, and pine nuts between each layer for a sweet-savory twist
- Lighter Version: Skip the cold cuts and use the meat sauce alone for a simpler bake
Kitchen Tips
- Cook the fettuccine for just one minute; it finishes cooking in the oven and you don’t want mush
- Grease the baking dish generously with schmaltz so the crust releases cleanly when inverted
- Baking time varies widely; check at one hour and keep going until you hear a sizzle and the edges pull away from the dish
Ingredients
Directions
Roll out the dough not too thin and fold as you would for a jelly roll, 2½ inch wide.
Cut 1/6” wide slices and toss to unfold noodles.
Bring 6 quarts of water to a boil.
Add salt; when boiling resumes, cook 1 minute.
Drain, and place in a large bowl with meat sauce and diced cold cuts.
Toss quickly to distribute the dressing evenly.
Place in a round oven proof baking dish , well greased with fat.
- If using raisins and nuts, make layers, alternating pasta with a mixture of raisins and nuts.
Bake in 350℉ (180℃) oven for 1 to 2½ hours, or until a nice crust is formed on all sides.
Invert over a serving dish and bring to the table.
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