Asiago Mac & Cheese Pie with Truffled Potato Crust
A lavish, dense "pie" stuffed with penne pasta, mouth-watering Wisconsin Asiago, cheese and Tuscan kale - complete with a truffle oil potato pie crust. This recipe is actually a variation on timballo di maccheroni, a traditional dish from Naples. In a word, YUM.
Some few years ago, in a movie called "Big Night," the preparation of a timballo di maccheroni was featured in a big way. It made a big impression on audiences. Me included. Recipes for timballi proliferated and suddenly the dish came to the attention of Americans. Since then I have made some variation many, many times. But the more I make it the more it becomes (at least in my mind) another great take on good ole Mac & Cheese. Another example of cross-cultural culinary calisthenics.