In the latest episode of Kitchen Table Gaming we made four recipes to celebrate the release of my new deckbuilding game Emergents: Genesis. Each of the recipes reflected a different class of superpower in that universe. We are presenting those recipes here each day for easy reference. If you want to learn more about the game you can do so here. You can order the game online or urge your local game store to place an order with ACD Distribution.
Professor Helios is the most famous Firesculptor in the Emergents universe but the class of powers he possesses can extend to manipulation of almost anything. There are emergents who can sculpt steel, ice, or — in my case — pasta.
This is a recipe that I have recreated from idealized childhood memories of my grandmother’s macaroni pie. It was a dish she would make with leftover pasta, hamhocks from the butcher, and whatever vegetables she had laying around. It remains my favorite food of all time and I have spent a lot of time and energy trying to recreate it over the years. Perhaps the biggest obstacle was never having any leftover pasta.
1/3 pound pancetta sliced
1 sweet onion sliced thin
1 pound mushrooms sliced thin
Salt and pepper
1 1/2 pound of linguine cooked just short of al dente
32 oz container of ricotta cheese
6 whole eggs
2 lemons zested
1 3/4 cup of grated Parmesan cheese
1/2 cup panko bread crumbs
Time to Sculpt the Pasta:
Cook the pasta, drain, and set aside.
Crisp the pancetta in a pan and set aside. In same pan cook the onions with some salt and pepper until they are soft and set aside with pancetta. Finally, cook the mushrooms in some olive oil in the same pan. Toss all three ingredients together in a bowl and set aside.
Mix the ricotta cheese with six beaten eggs, 1 1/2 cups of Parmesan cheese, black pepper to taste, lemon zest and thyme. Mix in the onion, pancetta, and mushroom mixture and pasta.
Pour the whole mix into a oiled springform pan with tube insert. Mix remaining Parmesan cheese, breadcrumbs, 2 tbs olive oil, thyme, and black pepper and sprinkle over the top of the pie. Bake covered with foil in a 375 degree oven for 45 minutes. Uncover and bake for 15 more minutes until the breadcrumb topping turns brown and crispy.
Allow to cool for at least 20 minutes before removing from springform pan. Cut into wedges and serve with Non-Stop Tomato Sauce. Can be served warm or cold.