His Eminence's baked penne (Maccheroni al forno Cardinale Chiaramonti) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 170) by Lynne Rossetto Kasper

  • ground cinnamon
  • onions
  • penne pasta
  • salt pork
  • beef skirt steaks
  • meat broth
  • EYB Comments

    The book's "The cardinal's ragù" must be started at least 8 hours before serving. Can substitute chicken stock or beef stock for meat broth, beef chuck blade steaks for beef skirt steaks, and pasta from the book's "Rosewater maccheroni Romanesca" for penne pasta.

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

    The book's "The cardinal's ragù" must be started at least 8 hours before serving. Can substitute chicken stock or beef stock for meat broth, beef chuck blade steaks for beef skirt steaks, and pasta from the book's "Rosewater maccheroni Romanesca" for penne pasta.

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