Pasticcio Di Maccheroni

Ingredients

• 2.5 cups all-purpose flour
• 0.5 cup granulated sugar
• 10 tbsp unsalted butter – cold, cut into small cubes
• 1 tsp lemon zest – finely grated
• 0.5 tsp fine salt
• 2 large eggs – lightly beaten
• 1 ounces dried porcini mushrooms – soaked 20 minutes in hot water, chopped; soaking liquid reserved and strained
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion – finely chopped
• 1 small carrot – finely chopped
• 1 small celery stalk – finely chopped
• 12 ounces ground veal
• 6 ounces chicken livers – trimmed and finely chopped
• 8 ounces cremini mushrooms – finely chopped
• 0.5 cup dry white wine
• 1 cup chicken stock
• 1 leaf bay leaf
• 1.5 tbsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk – warmed
• 0.25 tsp ground nutmeg
• 12 ounces maccheroni (ziti or maccheroncini) – if long, broken into 5 cm/2-inch pieces
• 1 cup Parmigiano Reggiano – finely grated
• 1 large egg – beaten (egg wash)
• 1 tbsp water – for egg wash

Instructions

1. Make the pastry: In a large bowl, whisk 2.5 cups flour, the sugar, fine salt, and lemon zest. Cut in 10 tbsp cold butter until the mixture resembles coarse crumbs. Add the 2 beaten eggs and mix just until the dough comes together. Divide 2/3 and 1/3, flatten into disks, wrap, and chill 45–60 minutes.
2. Soak the porcini in 1 cup hot water for 20 minutes. Strain through a fine sieve or coffee filter to remove grit; reserve the liquid. Chop the softened porcini.
3. Start the ragù: Heat the olive oil and 2 tbsp butter in a large sauté pan over medium heat. Add the onion, carrot, and celery; cook, stirring, until tender and lightly golden, 6–8 minutes.
4. Increase heat to medium-high. Add the ground veal and cook, breaking it up, until browned, 5–7 minutes. Stir in the chopped chicken livers and cook until just colored, 3–4 minutes. Add the cremini mushrooms and cook until their moisture evaporates, 5–7 minutes.
5. Deglaze with the white wine and simmer until nearly dry, 2–3 minutes. Stir in the chopped porcini, 1/2 cup reserved porcini liquid, the chicken stock, and bay leaf. Simmer gently, uncovered, until thick and spoonable, 20–25 minutes. Season with 1 tsp of the kosher salt and the black pepper; discard the bay leaf. Keep warm.
6. Make the béchamel: In a saucepan over medium heat, melt 4 tbsp butter. Whisk in 4 tbsp flour and cook 1–2 minutes. Gradually whisk in the warm milk and cook, whisking, until gently bubbling and thick enough to coat a spoon, 5–7 minutes. Season with 0.5 tsp of the kosher salt and the nutmeg. Cover and keep warm.
7. Heat the oven to 375°F/190°C. On a lightly floured surface, roll the larger pastry disk to a 14-inch round. Line a 9-inch (23 cm) springform pan at least 3 inches (7–8 cm) deep, letting excess hang over the rim. Chill the lined pan 15 minutes. Roll the smaller disk to an 11-inch round for the lid; keep chilled.
8. Cook the pasta: Bring a large pot of water to a rolling boil and add 1 tbsp of the remaining kosher salt. Cook the maccheroni until very al dente (2–3 minutes shy of package time), 6–8 minutes. Drain well.
9. Combine: In a large bowl, toss the hot pasta with the ragù, 2/3 of the béchamel, and 2/3 of the Parmigiano until evenly coated.
10. Fill and seal: Spoon the pasta mixture into the lined pan. Spread the remaining béchamel over the top and sprinkle with the remaining Parmigiano. Cover with the pastry lid, fold the overhanging edges up and over to seal, and crimp. Cut 3 small slits in the top to vent.
11. Egg wash: Beat the remaining egg with the water and brush over the top crust.
12. Bake on a lower-middle rack until the pastry is deeply golden and the filling bubbles at the vents, 45–55 minutes. If the top browns too quickly, tent loosely with foil.
13. Rest 20–30 minutes to set. Release the springform, transfer to a platter, slice with a serrated knife, and serve warm.