UPDATE: This is my updated recipe for Taganu D'Aragona based on feedback from many of my my Sicilian cousins. Thank you Aggie!. This traditional version of Taganu D'Aragona skips the bread, saffron and marinara sauce that I used in last year's recipe. Thanks to everyone in my Aragona family tree for all their suggestions. Taganu is a very forgiving recipe, thankfully! I had the pleasure of serving Taganu D'Aragona to the Sisters at Queen of Peace for Holy Thursday dinner.
Taganu D'Aragona is the specialty dish of my ancestral home of Aragona, Sicily. Taganu is a massive and delicious baked Rigatoni pasta, Pecorino and Tuma cheese, Italian meatballs, and egg pie, that is inverted and sliced. It was created in Aragona the 1600's and has been served at Easter ever since!
My cousin Jo was born in Aragona and wrote this wonderful post at her blog sicilianissimiinamerica.com about Taganu and shared her recipe and pictures of a few other versions. This recipe is primarily based on hers. Why mess with perfection! Some day she has to visit and teach me how to make it the Aragona way! I remember my Nonnie putting thick layers of beaten egg and Pecorino cheese on her rigatoni pasta casseroles. She made them often when I was a young child.
Taganu uses a regional Sheep's milk cheese from Sicily called Tuma. It is similar to mozzarella. My cousin sometimes substitutes Muenster cheese. I found Tuma at our local ethnic grocer, Valli Produce. They usually carry it only around Easter and it does sell out fast!
The cheese is sliced thin and layered with the rigatoni pasta, grated pecorino Romano cheese and homemade Italian meatballs in a large pot. Taganu typically calls for 18- 36 eggs depending on the size of the pot! This recipe was made in a 7-quart quart Dutch oven and used 18 eggs. I am still on the hunt for a large vintage Taganu clay pot.
Once assembled and the ingredients have settled for a few hours, it is baked at 350 degrees for about 2 hours. Let it cool for at a least an hour before inverting. I was tickled pink when the inverted Taganu slid out without collapsing. Even an experienced cook will hold her breath during those crucial moments. It is a beautiful sight!
Taganu is good served hot, warm and cold. Slice it with a serrated knife and serve.
For more information on Taganu D'Aragona read this wonderful folk tale about the Legend of Taganu by Michele Arduengo on her blog GritsandPurls.com, and watch this YouTube video by Phil Speciale from great-chicago-italian-recipes.com. Like all family heritage recipes, there are many ways to make it. The essence of Taganu has lasted over five centuries!
Here is the classic Taganu D'Aragona recipe:
Taganu D'Aragona
Ingredients
- 2 pounds rigatoni pasta
- 2 pounds Tuma Cheese sliced thin
- 6 cups approx 1 ¾ lbs grated Pecorino Romano cheese
- 18 extra large eggs
- 1 cup chopped flat leaf parsley
- 1 cup chicken stock
- 1 teaspoon cinnamon
- 12 Italian meatballs fried or baked, crumbled in large pieces
- 2 teaspoons ground black pepper or to taste
Instructions
- Grease the entire inside of a 7 quart round Dutch oven casserole with baking spray. Line the pan with parchment paper. Grease the parchment as well. Place the Dutch oven on a baking sheet for easier handling and any spillage.
- Cook the pasta al dente according to the package instructions. Do not overcook. Transfer to a baking pan lined with parchment paper to cool. It cools faster if in a single layer. The pasta can also be cooked the day ahead.
- In a large mixing bowl, beat eggs, cinnamon, parsley, and black pepper. Mix in 2 cups grated pecorino cheese.
- When the pasta is cool, place it in a large bowl, and add 3 ladles of the egg mixture to the pasta. Mix thoroughly to coat and allow the egg to seep inside the pasta.
- Set aside about 1 cup of egg mixture and 2 cups of grated cheese for the final cap.
- Begin assembling by covering the bottom of the pot with one ladle of egg mixture.
- Add one layer of pasta followed by one layer of sliced Tuma. Cover that with 1 cup of grated cheese. Next layer 1 to 2 ladles of the egg mixture. Next add a layer of approximately 4 crumbled meatballs. Next pour ½ cup stock over the meatballs. Repeat the pasta, sliced Tuma, grated cheese, egg mixture, meatballs, and chicken stock layers. Make a third layer if you have enough left over. Finish the assembly with one more layer of pasta and sliced tuma on top. The pot should be almost full.
- Mix the eggs and grated pecorino cheese which were set aside to form a thick paste. Spread on top of the Taganu to form a “cappa” or cap covering the Tuma cheese. Cover with saran wrap and let the Taganu rest at least 3 hours in the fridge to allow the layers to settle or overnight, if possible.
- Preheat oven to 350 degrees. It is best to let the whole pan come to room temperature before baking. Remove the plastic wrap from the pan. Do not cover the pan for baking.
- Bake 1 hour 45 minutes to 2 hours or until a knife inserted in the center comes out clean or slightly wet from the cheese. You can also make a small hone in the center to see if the center is cooked.
- Allow the Taganu to cool for at least an hour. Run a knife along the edge to loosen from pan. Place a flat plate or board over the top and carefully invert.
- Cut into slices and serve warm or at room temperature.
Larry Hemmens
This is something I try to make every Easter. My kids and friends are always asking for it. I merged my mother-in-law's recipe with one from a local restaurant owner. It's a "cholesterol bomb" but, only once a year!
1.5# grated parmesan cheese, 1.5# ricotta cheese, 2# rigatoni, 3# sausage, 2 bunches parsley, 4# brick cheese, 4 dz eggs, and 2 to 4C chicken broth. It fills my large enamel roaster pan. I bake it until the top crust is REALLY browned......that's my favorite part.
Rich Salvaggio
Didn't use your recipe this Easter and followed "another route using Bread Lining and a layer o method one layer being sauce. Afterward I collaborated with my sister and realized that Nonnie never used bread or sauce. I also got a cast Iron "Non Ceramic Pan" which is already returned to the store. I have committed so greivios sins here and hope That thats covered in the death and resurrection....as we celebrate Easter. Never heard about using Parchment ...What a great idea.
Thanks
Kit
This is how our Grandmas made it. I knew the cheese was a goat cheese that ripened in the spring which is why they used it but when they came to the US it was to expensive so our family used a cheese called Brick cheese. It’s a mild white cheese that is cheap and readily availbele in the Wisconsin area. I am from Northern Illinois so we can get it anywhere for the cost of deli American or cheddar cheese and it makes a delicious substitute. When I couldn’t get brick on the west coast I used 1/2 Munster 1/2 Havarti as they make the correct creamy balance while maintaining a mild milky white cheese flavor.
Cara Kretz
Thank you for the wonderful feedback! Brick cheese is a great alternative.
Anonymous
I have been looking for this recipe for years !
In my youth I was engaged to a lovely man whose family originally came from Sicily. We holidayed in Aragona often and I have such fond memories of enjoying all the traditional recipes.
This was one I could never remember
Thank you so much !!!
Cara Kretz
Thank you so much for the great note! Taganu is a very unique and special dish. So glad you found it.
Jo Yarker
I will follow your work from now on !
Jo Spoto
It looks beautiful Cara!
Debbie Cunningham
I'm definitely going to make this! Thank you happy Easter and God bless
Michael Sugarman
I love learning about things that have been around for 400 years! How did I miss this? It looks terrific and I look forward to trying it.
homemadeitaliancooking
Thank you Michael! Say hi to Gary!
Angela Alongi Catalano
Just Kidding!
Angela Alongi Catalano
Cara Bella,
I have never heard that tomato succo was ever used
for Aragona Tegano!!!!!
Your Grandmother will turn over in her Grave!!!!!
My mother enjoyed her Friendship!!!!
Cara Kretz
You are so right Dear Angel! My nonnie would wack me with a wooden spoon for that grave error! Lol.
I really need to watch you or Jo make it to learn the right way. If I can find Tuma Cheese I will try it again.
Love you all!