Pasticcio Bianco al Rezdora

Baked Pasta in the Manner of the Lady of the House

1 lb freshly rolled pasta, cut into 3x5 inch rectangles
1 tablesppon butter
1 1/3 cup heavy cream
2 cups mascarpone
2 cups ricotta
2 1/2 cups just-grated Parmigiano
1 tablespoon sea salt
freshly cracked white pepper
generous scrapings of fresh nutmeg [not pre-grated from jar]
3 whole eggs, beaten
2 tablespoons aceto balsamico
3 cups walnuts, oven-roasted until golden, finely chopped
1/2 cup bread crumbs made from stale, dense white bread

Cook the pasta rectangles in boiling, salted water, 3 to 4 at a time, for 1 minute. [Saute pan is great for this.] As the pasta is cooked, remove it from the water with a slotted sppon or strainer to a clean kitchen towel, keeping the pasta in a single layer.

Butter a 10x10-inch or 10x13-inch baking dish with the sweet butter. Moisten the bottom of the dish with 1/3 cup of the heavy cream. In a large bowl, combine the mascarpone, the ricotta, the remaining cup of heavy cream, 2 cups of the parmigiano, and the salt, white pepper, nutmeg, eggs, and vinegar, distributing the elements well.

Cover the bottom of the dish with a layer of pasta rectangles, fitting them in neatly and without a great deal of overlap. Spread a thin layer of the cheese mixture over the pasta, then sprinkle with a half cup or so of the roasted walnuts. Repeat the process, using up all the elements and ending with a layer of the cheese mixture. The pasticcio will hold well, finished to this point, covered in plastic wrap in a cool place for an hour or two, or in the refrigerator for several more.

When you are ready to bake the pasticcio, preheat the oven to 350 degrees. Mix the remaining 1/2 cup of Parmigiano with the bread cumbs, and dust the mixture over the pasticcio. Bake for 25 to 30 minutes until golden and puffed.