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.