Asiago Mac and Cheese Pie with Truffled Potato Crust
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This "pie" is dense with penne pasta, Tuscan kale and creamy Asiago cheese. I have given it a potato crust that is scented with truffle oil. I call it a pie, but it is really a variation on timballo di maccheroni a traditional drum shaped baked pasta dish from the Campania region of Italy near Naples.
Ingredients
1 lb dried penne pasta
1 1/2 lb Idaho russet potatoes
1 Tablespoon unsalted butter
1 teaspoon white truffle oil
2 scallions, white & light green parts, minced
1 pinch each, kosher salt and freshly cracked pepper, plus more as needed
2 cups half and half
1/4 teaspoon crushed red pepper flakes
4 large eggs, lightly beaten
2 large egg yolks, lightly beaten
2 cups asiago cheese, grated
1/4 teaspoon freshly grated nutmeg
1 Tablespoon vegetable oil
1 shallot, peeled & minced
3 cups lightly packed shredded tuscan kale
4 oz sliced prosciutto
12 sage leaves, minced
1/4 cup parmesan cheese, grated, plus more for passing
Preparation
