Baked stuffed maccheroni (Boccolotti alla Pesarese) from Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier (page 67) by Fabio Trabocchi and Peter Kaminsky

  • shallots
  • chicken breasts
  • chicken livers
  • heavy cream
  • wild mushrooms
  • prosciutto
  • butter
  • chicken stock
  • rigatoni pasta
  • veal loin
  • dry Marsala wine
  • white pepper
  • Parmigiano Reggiano cheese
  • egg yolks
  • EYB Comments

    Can substitute black truffles for wild mushrooms.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute black truffles for wild mushrooms.

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