RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Fettuccine, Crusty: Tagliolini colla Crocia - meat
"Tagliolini colla Crocia" is traditionally served on Shabbat B'shallach in all parts of Italy and is associated by Italian Jews with the passage of the Israelites through the Red Sea and their deliverance from the Egyptians although the preparation of it, and even the name, varies from place to place." Edda Servi Machilin This dish also has the nickname "Pharoah's Wheel. Lita Lotzkar * * * * * * * * Pasta; homemade with 4 eggs and 2 1/2 to 3 cups flour 6 qt -Water 3 tb -Salt 3 c Meat Sauce (see recipe) 1/2 c Beef salami; diced -OR- pickled tongue; diced -OR- beef sausage 1/4 c Chicken fat; or bone marrow* 1/2 c Raisins;dark, seedless (opt) 1/2 c Almonds;whole (opt) 1/2 c Pine nuts; (opt) Roll out the dough not too thin and fold as you would for a jelly roll, 2 1/2" wide. Cut 1/6" wide slices and toss to unfold noodles. Bring 6 quarts of water to a boil. Add tagliolini and salt; when boiling resumes, cook 1 minute. Drain, and place in a large bowl with meat sauce and diced cold cuts. Toss quickly to distribute the dressing evenly. Place in a round oven proof baking dish, well greased with fat.* If using raisins and nuts, make layers, alternating pasta with a mixture of raisins and nuts. Bake in 350F oven for 1 to 1 1/2 hours, or till a nice crust is formed on all sides. Invert over a serving dish and bring to the table. Source: _The Classic Cuisine of the Italian Jews_
