VINCENZO CORRADO
TIMBALLO NEAPOLITANA
CASANOVA'S Favorite DISH - MACCHERONI PIE NAPOLITAN
"Maccheroni di Casanova" is an 18th-century Venetian dish inspired by the memoirs of Giacomo Casanova, who famously praised a rich pasta pie "prepared by a good Neapolitan cook". This authentic rendition adapts historical recipes from Vincenzo Corrado’s 1773 culinary manifesto, Il cuoco galante. It blends savory meats, a luscious egg cream, and a distinct hint of sweet cinnamon, capturing the opulent, sensual flavors of Venice's Carnival era. [1, 3]
Key Ingredients
- The Pasta: 12 oz. Paccheri or large tube maccheroni.
- The Meats: 8 oz. capon (or chicken) breast (chopped), 5 oz. pork loin (chopped), and 3 oz. cooked ham (diced).
- The Binder & Aromatics: 3 large egg yolks, 5 oz. fresh heavy cream, 1 shallot, 1 sprig each of fresh sage and rosemary, and ⅔ stick of unsalted butter.
- The "Secret" Spice: Ground cinnamon, beef broth, salt, pepper, and peanut oil (for frying). [, 2, 3, 4, 5]
Step-by-Step Preparation
1. Sauté the Meat Filling
- Melt ⅔ stick of butter in a wide pan over medium heat.
- Finely chop the shallot and toss it into the pan alongside the whole sprigs of sage and rosemary. Wilt for 1 minute until fragrant.
- Add the chopped chicken, chopped pork, and diced ham. Turn the heat to high and brown everything thoroughly for 10 minutes, stirring frequently. Remove the herb sprigs when done. [, 2, 3, 4]
2. Cook the Maccheroni
- In a large pot, combine 1½ quarts of beef broth with 1½ quarts of water and bring it to a rolling boil.
- Add a generous pinch of salt and drop in the pasta. Cook until it is strictly al dente—it should still hold a firm bite. Drain well. [, 2, 3, 4, 5]
3. Create the Secret Casanova Egg Cream
- In a separate bowl, whisk together 5 oz. of fresh heavy cream and 3 large egg yolks.
- Season the mixture with a pinch of salt, a turn of freshly ground black pepper, and a light sprinkle of ground cinnamon. []
4. Combine and Emulsify
- Transfer the hot, drained pasta directly into the wide pan containing the browned meats.
- Pour the egg and spiced cream mixture over the top.
- Stir the pasta constantly over low heat for 1 to 2 minutes. The residual heat will cook the egg yolks safely, thickening the liquid into a rich, glossy, velvet-like sauce that clings to the maccheroni. [, 2, 3]
5. Flash-Fry the Garnish
- Heat a shallow pool of peanut oil in a small skillet until shimmering.
- Drop in a handful of fresh sage leaves and fry them for exactly 1 minute until crisp. Drain immediately on paper towels. []
6. Plate and Serve
- Divide the creamy maccheroni and meat into warm serving bowls.
- Top each portion with a few crackling-crisp fried sage leaves and a final, seductive dust of ground cinnamon. Serve immediately while hot. []
If you prefer a structural, baked presentation rather than a creamy stovetop finish, you can layer this exact mixture into a buttered springform pan lined with a sweet pastry crust (pasta frolla). Bake at 375°F (190°C) for 30 minutes until the pastry shell turns a deep amber gold.
RECIPE Excerpted from. EXPLORING VENICE by Daniel Bellino Zwicke
EXPLORING VENICE
TRAVEL GUIDE - COOKBOOK
Daniel Bellino Zwicke
TRAVEL INFO & STORIES of VENICE
With 40 FAVORITE VENETIAN RECIPES
Including - CASANOVA'S MACCHERONI PIE
