“Pasticciotto is the dessert of Salento, the southern region of Puglia. A type of custard pie, you will find this in every cake shop, coffee shop and restaurant – it’s perfect with a strong espresso. While lard is traditionally used in the pastry to make it softer, you can substitute it for butter – it will just have a slightly crisper finish. ”
We consider this pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work, try making the crust and stew a day ahead, then assemble and bake before serving.
BANGERS AND COLCANNON W/ GUINNESS ONION GRAVY -- this dish consists of pork sausages that are served on colcannon, an Irish form of mashed potatoes with bacon and sauteed cabbage mixed in, and topped with a Guinness gravy. HAPPY ST. PATRICK'S DAY!!!