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baked pasta or polenta in a bechamel sauce


A favourite comfort food. There are any number of recipes for pasta or polenta pasticciata, but nearly all include tomato sauce and bechamel.

But pasticciata alla Cagliostro, a speciality of San Leo (where Count Cagliostro was imprisoned), is something completely different, made with beef marinated in wine, braised with tomatoes and cloves, and generally served with the verdure di conte: spinach sautéed with butter, raisins and pistachios.

Text © Dana Facaros and Michael Pauls

Images by: recettepourfemme