Pasticcio Con Cipolline Recipe

Preheat and prepare pasta

Preheat the oven to 180°C (350°F). If using dried lasagna sheets that require pre-boiling, cook them in salted boiling water for 6–8 minutes until very al dente (they will finish cooking in the oven). Drain sheets, lay flat on a lightly oiled tray and brush lightly with melted butter to prevent sticking. If using fresh pasta sheets, you can use them raw or briefly blanch for 1 minute; pat dry.

Make the custard

In a mixing bowl, whisk together the whole milk, eggs, 120 g grated Parmigiano-Reggiano, 50 g melted butter, 1 tsp salt, 1 tsp pepper and 1/4 tsp freshly grated nutmeg until smooth and well combined. Taste and adjust seasoning lightly — the pancetta is salty so keep salt moderate. Set aside.

Prepare the cipolline (pearl onions)

If the pearl onions are not peeled, blanch them in boiling water for 1 minute, drain, then plunge into ice water and slip off the skins. Pat dry.

Caramelize and braise

In a heavy sauté pan over medium heat, add 2 tbsp olive oil and 25 g butter. When the butter foams, add the diced pancetta and sauté 4–5 minutes until it releases fat and begins to brown. Add the peeled cipolline and 1 tsp caster sugar; stir to coat and cook 6–8 minutes, turning occasionally, until edges begin to color. Pour in 80 ml dry white wine and simmer until most of the wine has evaporated, about 2–3 minutes. Add 150 ml stock and 1 tbsp fresh thyme leaves, reduce heat to low, cover and simmer gently 10–12 minutes until onions are tender and glossy. Uncover, increase heat to medium-high and reduce any remaining liquid until it is just a glossy glaze clinging to the onions. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper, then remove from heat and let cool slightly.

Layer the pasticcio

Butter a 23 x 23 cm (9 x 9 in) or similar square/rectangular baking dish. Spread a thin layer (about 2–3 tbsp) of the custard on the bottom. Arrange a single layer of pasta sheets to cover the base (trim to fit if necessary). Spoon about one-third of the cipolline and pancetta mixture evenly over the pasta. Scatter a third of the mozzarella slices and sprinkle 2–3 tbsp of the buttered breadcrumbs and a tablespoon of Parmigiano. Pour about one-quarter of the custard evenly over this layer (it should moisten but not drown). Repeat with a second pasta layer, another third of the cipolline, another third of the mozzarella, breadcrumbs and a tablespoon of Parmigiano, and another quarter of the custard.

Top layer and finish

Place the final pasta sheet(s) on top. Pour the remaining custard evenly over the top, pressing gently so it seeps between sheets. Arrange remaining mozzarella slices on top. Sprinkle the remaining buttered breadcrumbs and 40 g grated Parmigiano-Reggiano over the surface. Brush the top lightly with 20 g melted butter for a golden finish.

Bake and rest

Bake in the preheated 180°C (350°F) oven on the middle rack for 30–40 minutes, until the top is golden brown, bubbling and the custard is set. If the top browns too quickly, cover loosely with foil for the final 10–15 minutes. Remove from oven and let rest 10–15 minutes before slicing — this helps the layers set and makes it easier to serve.