Angela with her pastiera by the sea in Vico Equense, Naples. Image by Angela Mascolo
My family is from Italy. My mum is from a small town called Sarno in the province of Salerno and my dad is from Naples. They moved to London in 1997, and I was born here. The majority of my family still live there.
I’m very connected to my heritage – I grew up watching Italian TV shows, my parents read me books in Italian and cooked Italian food. More recently, I have visited historical sites such as the ruins of Pompeii and the Royal Palace of Caserta (Reggia di Caserta) to learn about Italian history.
I am equally connected to my place of birth, London, which has shaped a lot of my interests today. Its museums sparked my passion for history and I love Victorian literature.
I am especially grateful for growing up in north London, which has exposed me to the challenges marginalised groups face in the UK.
Popular desserts in Naples include pastries such as ‘sfogliatella’ and one of my favourite cakes: babá (a small yeast cake soaked in rum).
The dish I’ve chosen to make is one that my parents make at home: Pastiera di Maccheroni. It’s like a frittata but traditionally made with leftover pasta instead of potatoes. There’s also a sweet version eaten during the Easter period, ‘Pastiera di Grano’, made with ricotta cheese, wheat and candied fruit.
Eating pastiera in London makes me nostalgic for my grandma’s cooking and childhood holidays to Italy, when we would bring pastiera cut in to slices for picnics on the beach. It can be enjoyed warm or cold. I especially like it cold on a hot beach!
Angela’s pastiera di maccheroni
The ingredients for pastiera
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Serves: 8
Ingredients
- 350g pasta, such as bucatini or spaghetti
- 10 eggs, beaten
- 240ml milk
- 150g pecorino cheese, grated
- salt and pepper, to taste
Method
1. Cook the pasta according to package directions.
2. While the pasta is cooking, mix the beaten eggs with milk, salt, pepper and cheese.
3. Spray a large frying pan with oil to stop the mixture sticking.
4. Combine the pasta and egg mix in the frying pan.
5. Cook over a low to medium heat for about 8-10 minutes, or until the egg mixture on the bottom has cooked and begun to solidify.
6. Flip the pastiera so the other side can cook. You can do this by placing a large plate over the pan and flipping it over the sink, then sliding the pastiera back into the pan.
7. Cook the other side of the pastiera over a low-medium heat for about 8-10 minutes, or until the egg mixture is cooked through.
8. Cut into eight pieces, or more if serving as a side dish.
Pastiera: the end result
I’m really pleased with how the pastiera turned out. It was even better than I hoped it would be! Toni said, “it had a really nice texture, and it would make great comfort food!”
I would encourage others to explore their family’s culinary history. I think food is a fundamental way for people to get together and learn about their culture and its heritage.
Angela Mascolo has been working with Exposure for six years. She recently graduated from Royal Holloway with a first-class degree, where she studied History, and is keen to pursue a career in the heritage or charity sectors. Her work with Exposure has opened her eyes to the vital role charities play in providing opportunities to young people. Alongside her passion for LGBTQ+ issues, Angela loves reading, nature, food and photography.
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