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  • Pastiera
    Recipe contributed by John Sacco
    • 1 quart of milk
    • Butter for pan
    • 1 dozen large eggs
    • 1 pound of egg noodles
    • 1 cup of sugar or more to taste
    • 1 large whole milk ricotta
    In a bowl mix the eggs, milk and sugar. Cook the egg noodles in salted water al dente. Butter a lasagna pan then add the cooked noodles. Pour in the egg custard. By the spoonfuls, drop in the riccotta in rows across the top. Bake in 350 oven until the ricotta melts and the custard is set. Serve at room temp. A nice dish for a buffet table or to take on a picnic.

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