Baked carbonara: the revisited recipe by chef Marco Cavalli

Baked carbonara is a rich and tasty first course, inspired by the recipe signed by the starred chef Marco Cavalli. The basic ingredients are the same as the symbolic dish of Roman cuisine, to which the stracchino is added which will give the dish a creamy and super enveloping consistency, essential for its excellent success. The final gratin in the oven will make everything even more crunchy and irresistible. Find out how to do it perfectly by following our simple instructions step by step and serve it at a Sunday lunch with the family or an important dinner with guests: success will be more than guaranteed.

Baked carbonara ready in 45 minutes
FOR 4 PEOPLE

INGREDIENTS

SPAGHETTI 320 gram
BACON WITH PEPPER 180 gram
PECORINO GRATED CHEESE 100 gram
EGGS 2
STRACCHINO 250 gram
SALT as required
PEPPER as required
BUTTER just enough

Nutrition Facts

Servings: 4
Amount per serving
Calories 633
% Daily Value*
Total Fat 28.5g 36%, Saturated Fat 15.9g 80%, Cholesterol 77mg 26%, Sodium 1125mg 49%, Total Carbohydrate 58g 21%, Dietary Fiber 2.8g 10%, Total Sugars 1.6g, Protein 32g, Vitamin D 1mcg 7%, Calcium 637mg 49%, Iron 3mg 14%, Potassium 28mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to prepare baked carbonara

Cut the bacon into small cubes with a sharp knife (1).

Transfer the bacon into a saucepan (2), put it on the stove and cook until it becomes crispy.

Place the stracchino in a jug and add the eggs (3).

Add 70 gr of grated pecorino and a generous grind of pepper (4), then blend with an immersion blender until you get a smooth cream.

Boil the pasta in boiling, lightly salted water and then drain it al dente (5).

Add the egg cream and stracchino (6) and mix well.

Complete with the crispy bacon (7).

Transfer the pasta to a buttered baking dish and sprinkle with the remaining grated pecorino (8). Bake at 180 ° C and cook until the surface is well browned.

After the cooking time, take the baked carbonara out of the oven and serve very hot (9).

Advice

In our baked carbonara recipe, we have chosen to use spaghetti, but you can replace them with any other pasta shape, even short, that you prefer or have available in the pantry: excellent penne, rigatoni or tortellini.

So that the pasta does not overcook during the gratin phase, it is important that the pasta is drained very al dente.

For the excellent result of this dish, it is recommended to use an excellent quality pepper, very fresh and fragrant. For an even creamier result, you can add a drop of fresh cream or milk to the egg and stracchino cream.

If you like, you can also use smoked bacon instead of bacon; if, on the other hand, you don’t like the strong flavour of pecorino, you can replace it with parmesan or grated parmesan.

storage

It is advisable to taste the baked carbonara at the moment and very hot. Freezing is not recommended.

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Burnt wheat orecchiette: the recipe for typical Apulian fresh pasta

Burnt wheat orecchiette is the variant with a strong and slightly smoky taste of the pasta format belonging to the Apulian peasant tradition. At the base of their dough, in addition to the inevitable durum wheat semolina, there is a good percentage of burnt wheat flour, that is a flour obtained from the roasting and grinding of wheat. It is a typical product, characterized by an intense aroma, with which not only fresh pasta is made, but also tortellini, focaccia, leavened products and other local preparations.

In ancient times it was obtained by burning the vegetation that covered the ears of durum wheat fallen to the ground, which otherwise would have been lost: in this way the grains were indirectly toasted. Find out how to make this special orecchiette by following our recipe step by step.

Ready in: 30 minutes
FOR 4 PEOPLE

INGREDIENTS

DURUM WHEAT SEMOLINA 350 gram
WATER 270 ml
BURNT WHEAT FLOUR (TOASTED) 150 gram
SALT 1 pinch

Nutrition Facts

Servings: 4
Amount per serving
Calories 475
% Daily Value*
Total Fat 0.7g 1%, Saturated Fat 0.1g 1%, Cholesterol 0mg 0%, Sodium 4mg 0%, Total Carbohydrate 99.7g 36%, Dietary Fiber 7.5g 27%, Total Sugars 0.2g, Protein 13.8g, Vitamin D 0mcg 0%, Calcium 15mg 1%, Iron 4mg 20%, Potassium 153mg 3%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to prepare burnt wheat orecchiette

Collect the flours in a bowl (1), add the salt and mix well.

Gradually pour the water and knead with your hands until the mixture is homogeneous and compact (2).

Shape it into a ball, cover it with an inverted bowl (3) and let it rest at room temperature for about 30 minutes.

Take a portion of dough at a time, roll it out on a floured pastry board and form a long cord (4).

Cut each cord into chunks, flour them and with a smooth blade knife drag each cube on the surface, as if to form a curl or a cavatello (small shell shape) (5).

Turn each curl on the tip of the thumb, as if to make a hat: you will have formed an orecchietta (6).

Gradually arrange the orecchiette on a well-floured cutting board and let them dry for at least 30 minutes (7). After this time, boil them (Burnt wheat orecchiette) in boiling salted water and season them according to your tastes.

Advice

The amount of water required for the dough may vary depending on the quality and absorption level of the specific flour used. The advice is to add the quantity present in the recipe and if necessary gradually add no more than a teaspoon of water at a time: if the dough is too soft, the seal of the orecchiette would be compromised.

For an optimal result, add the burnt wheat flour to the doughs, even leavened ones, never exceeding 30% of the total; you can also go down to 20 percent, if you wish, the final flavour will still be intense and characteristic.

To enhance the taste of burnt wheat orecchiette, you can season them with a fresh tomato sauce and then sprinkle them with plenty of cacioricotta; also excellent with turnip greens, as required by the Apulian tradition, with a pesto of dried tomatoes and burrata strips, or with enveloping cheese cream. You are spoiled for choice.

If you love the intense and slightly smoky taste of this flour, don’t miss the burnt wheat focaccia, a reinterpretation of the classic Apulian focaccia.

storage

Burnt wheat orecchiette can be stored at room temperature, covered on the surface with a clean kitchen cloth, for a few hours; you can also freeze them for 1-2 months, dipping them in boiling water while still frozen.

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Pasta With Peppers Cruschi

Pasta with peppers cruschi is a typical first course of the Lucanian tradition: a very simple recipe prepared with a condiment based on oil, garlic, parsley, cruschi peppers (Sun-Dried Peppers) and crunchy breadcrumbs. Quick and tasty, this first course can be made with different long pasta shapes such as linguine, spaghetti or guitar spaghetti: in traditional recipes, some fresh pasta shapes are also often used such as orecchiette or artisan fusilli. You can prepare pasta with peppers cruschi for an informal lunch or dinner: it is ideal for when you have guests but little time to spend in the kitchen. Here’s how to prepare it perfectly.

Pasta with peppers ready in 30 minutes
FOR 4 PEOPLE

INGREDIENTS

SPAGHETTI 400 gram
CRUSCHI PEPPERS 10-12
EXTRA VIRGIN OLIVE OIL 150 ml
BREAD CRUSH 200 gram
DRY GARLIC 1 pinch
FRESH PARSLEY 1 bunch
GARLIC 2 cloves
SALT as required

Nutrition Facts

Servings: 4
Amount per serving
Calories 821
% Daily Value*
Total Fat 38.2g 49%, Saturated Fat 5g 25%, Cholesterol 0mg 0%, Sodium 254mg 11%, Total Carbohydrate 109.9g 40%, Dietary Fiber 10.3g 37%, Total Sugars 7.1g, Protein 15.1g, Vitamin D 0mcg 0%, Calcium 24mg 2%, Iron 1mg 7%, Potassium 0mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to prepare pasta with peppers cruschi

Choose the peppers (1) that you will use for the dressing, discarding those that are too dark or chewy. Clean them with a dry cloth.

Put the bread crumbs in the mixer (2) and blend until a uniform consistency is obtained.

Transfer the breadcrumbs to a pan, add the garlic powder, a handful of parsley (3) and a drizzle of oil. Toast the breadcrumbs for a few minutes until golden and crunchy.

In a low-sided saucepan put a fund of oil, brown the garlic and add the peppers (4). Fry them over high heat for a few moments, less than a minute, and then drain them on absorbent paper. Eliminate the garlic.

Boil the pasta in plenty of lightly salted water, drain it al dente and add it to the flavoured oil (5). Let it flavour for a few moments.

Then add the cruschi peppers (6) chopped with your hands.

Finally garnish with the crunchy breadcrumbs (7) and a handful of chopped parsley.

Your pasta with peppers cruschi is ready to be served (8).

Advice

You can enrich the recipe as you prefer: for example by adding desalted anchovies, chopped capers and olives, sautéed onion, celery and carrots and so on. For an extra touch of flavour, you can add grated cacioricotta, or pecorino, just before serving.

Be careful when preparing the cruschi peppers: they must be fried in hot oil but for a few seconds, otherwise, they will burn and cannot be used. For an extra touch of flavour, you can add some grated cacioricotta before serving.

storage

Pasta with peppers cruschi should be consumed at the moment but, alternatively, it can be stored in an airtight container and consumed within a day.

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Lasagna with zucchini and ham: the recipe for the simple and delicious first course

Lasagna with zucchini and ham is a creamy and tasty first course: a white lasagna to be prepared as an alternative to the classic lasagna bolognese or zucchini lasagna. In this recipe, we have made the filling with zucchini, cooked ham, béchamel and stringy mozzarella to obtain a creamy and irresistible lasagna to prepare for Sunday lunch, a special occasion or when you want to make something delicious. In a short time, you will bring to the table an exquisite dish that will conquer even the most demanding palates. Here’s how to prepare it.

Rady in: 40MIN
FOR 4 PEOPLE

Nutrition Facts

Calories in the recipe 2524
% Daily Value*
Total Fat 133.2g 171%, Saturated Fat 74.9g 374%, Cholesterol 478mg 159%, Sodium 2935mg 128%, Total Carbohydrate 217.5g 79%, Dietary Fiber 6.8g 24%, Total Sugars 9.8g, Protein 123.8g, Vitamin D 39mcg 196%, Calcium 1643mg 126%, Iron 5mg 31%, Potassium 1271mg 27%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

INGREDIENTS

LASAGNA SHEETS 200 gr • 21 kcal
WELL DRY MOZZARELLA 250 gr
COOKED HAM (PROSCIUTTO COTTO) 100 gr • 43 kcal
ZUCCHINI 3 • 17 kcal
GRATED PARMESAN 80 gr • 21 kcal
EXTRA VIRGIN OLIVE OIL 1 tablespoon • 29 kcal
SALT UP as required • 21 kcal
GROUND BLACK PEPPER as required
FOR THE BEANS
MILK 700 ml • 79 kcal
BUTTER 70 gr • 380 kcal
FLOUR (TYPE 00) 70 gr • 750 kcal
NUTMEG as required
The calories refer to 100 grams of the product

How to prepare lasagna with courgettes and cooked ham

To make the béchamel, heat the milk over low heat (1). Put the butter in a saucepan, let it melt over low heat and add the flour while stirring constantly (2). Pour in the milk and continue stirring over medium heat, until you get a creamy consistency. Add salt, pepper and nutmeg (3) and let cool by covering the béchamel with cling film.

Wash the courgettes (zucchini), remove the ends and cut them into thin slices with a mandolin (4). Oil the bottom of a baking dish, cover the bottom with the first layer of lasagna, add the courgettes, the well-drained sliced ​​mozzarella, the cooked ham, the bechamel and the grated Parmesan. Continue with the layers (5) until you finish the ingredients. Complete with the béchamel and grated Parmesan. Bake in the oven at 190 ° C for 30 minutes. Once ready, let them cool. Your lasagna with zucchini and ham is ready to be served (6).

Advice for lasagna with zucchini

To obtain an excellent final result, the béchamel must be a little more liquid, so it will not dry out too much during cooking; it is also important to distribute it evenly: in this way, you will get creamier lasagna.

You can replace the mozzarella with provola, scamorza, or with the soft cheese, you have available, to be added in slices or cubes.

There are many variations of lasagna that you can prepare, delicious and creative recipes for every occasion and for all tastes, to be prepared for Sunday lunch and on special occasions.

storage

You can keep lasagna with zucchini and ham for 2-3 days in the refrigerator in an airtight container.

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Lasagna without bechamel: the recipe for the original and super creamy variant

Lasagna without bechamel is the light but equally tasty variant of the great classic of the Italian tradition. The egg pasta sheets, which you can make at home or buy ready-made, alternate with cream of pumpkin, mascarpone and diced mixed vegetables. In our version, we have chosen to use peppers, courgettes, snow peas, broccoli florets and cherry tomatoes, but you can choose the ingredients of your filling according to personal tastes and seasonality. Quick and easy, lasagna without bechamel can also be prepared in advance and is perfect for brightening up any festive menu or Sunday lunch with the family. Find out how to make it by following our recipe step by step.

Ready in: 1H
FOR 6 PEOPLE

Nutrition Facts

Calories 1503
% Daily Value*
Total Fat 40.8g 52%, Saturated Fat 22.2g 111%, Cholesterol 131mg 44%, Sodium 390mg 17%, Total Carbohydrate 220.5g 80%, Dietary Fiber 30.2g 108%, Total Sugars 38.3g, Protein 73g, Vitamin D 0mcg 0%, Calcium 871mg 67%, Iron 12mg 68%, Potassium 2689mg 57%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

INGREDIENTS

SHEETS OF LASAGNA 250 gr
ZUCCHINI 200 gr • 17 kcal
DATTERINI TOMATOES 200 gr
PEPPERS 2 • 79 kcal
BROCCOLI 100 gr
CAULIFLOWER 100 gr
SNAP PEA (TACCOLA) 100 gr • 66 kcal
RED ONION 100 gr • 21 kcal
SALT as required • 21 kcal
PEPPER as required • 79 kcal
GRATED PARMESAN as required • 21 kcal
FOR THE CREAM
PUMPKIN 350 gr
MASCARPONE 250 gr • 79 kcal
The calories refer to 100 grams of the product

How to prepare lasagna without bechamel

Wash the vegetables, peel them and cut them into uniform chunks (1).

Peel the pumpkin and cut it into cubes. Cook them in a pan with a drizzle of oil, until they are very soft (2). Season with salt and pepper.

Boil the snap peas, cauliflower and broccoli in a pot with plenty of salted water (3); drain and set aside.

Blend the pumpkin, collect it in a bowl and add the mascarpone (4).

Chop the onion and sauté it in a pan with a drizzle of oil; add the peppers and let them cook for about ten minutes, then add the remaining vegetables (5) and cook. Salt and pepper.

Make the lasagna: cover the bottom of a baking dish with a first layer of pumpkin cream (6).

Arrange the lasagna sheets and the vegetables on top, then sprinkle with a little grated Parmesan cheese (7).

Continue to alternate the layers until all the ingredients are used up (8). Finish with a sprinkle of Parmesan cheese and bake at 180 ° C for about 30 minutes, or in any case until browned.

When the surface is golden brown, take the lasagna out of the oven, let it cool and then serve (9).

Advice

You can use both dry and fresh egg lasagna; if you wish not to pre-pack them in water, be careful to leave the pumpkin and mascarpone cream a little more liquid. If not, blanch them for a few minutes in boiling salted water, then drain them in a bowl with cold water: in this way you will stop cooking and not get burned. Spread them out on a clean cloth and let them dry thoroughly. Once cold, make your lasagna.

Lasagna without bechamel lends itself to numerous variations: you can use your favourite or seasonal vegetables at the time of preparation and, if you like, you can also stuff the layers with a few cubes of mozzarella, scamorza or smoked provola.

In case you don’t like pumpkin or can’t find it, you can also replace it with white cauliflower florets, peas or courgettes: the result will still be very creamy and equally successful.

For a lighter version, you can substitute the mascarpone with ricotta or a creamy spreadable cheese. For an even richer recipe, you can also add minced meat to the vegetables, so as to obtain a white sauce.

You can prepare the lasagna without bechamel in advance, even the day before, and bake it just before serving.

storage

Lasagna without bechamel can be stored in the refrigerator, in a special airtight container, for about 2-3 days.

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Salmon and barley salad: the recipe for the first summer dish to be enjoyed on the beach

The salmon and barley salad is an ideal first course for a fresh and tasty summer lunch, excellent to be consumed on the beach. A light and genuine dish made with pearl barley and fresh salmon, enriched with baby spinach, avocado and celery, which give the dish an appetizing and aromatic flavour, which will satisfy your appetite on hot summer days. Here’s how to prepare it in a few simple steps.

Ready in: 40 minutes
FOR 4 PEOPLE
Calories in the recipe: 1830 kcal

INGREDIENTS

PEARL BARLEY 250 gr
SALMON 300 gr in slices • 170 kcal
SPINACINI 30 gr
CELERY 1 costs • 21 kcal
AVOCADO 1 • 231 kcal
EXTRA VIRGIN OLIVE OIL as required • 29 kcal
SEA SALT as required • 286 kcal
BLACK PEPPER as required • 79 kcal
The calories refer to 100 grams of the product

How to make barley and salmon salad

Rinse the barley and cook it in boiling salted water for about 20 minutes: follow the cooking instructions on the package. As soon as the barley is ready, drain it and let it cool to room temperature. Now add the previously washed and dried baby spinach and the celery cut into slices. Remove the bones from the salmon with the help of tweezers and cook the steaks in a pan with oil, salt and pepper for a couple of minutes on each side.

Once ready, place it on a plate, cut it into small pieces and add it to the barley. Finally, dedicate yourself to the avocado: cut it in half and remove the stone. Obtain squares from the pulp and add them to the barley salad. Add the extra virgin olive oil, mix and serve.

How to store salmon and barley salad

You can keep the barley and salmon salad in the fridge for one day in an airtight container

Advice

To make your salmon and barley salad tastier you can dress it with an emulsion of extra virgin olive oil, lemon juice and mint.

If you have little time, you can replace fresh salmon with smoked salmon: in this case, you will cut it into cubes, mixing it with the rest of the ingredients.

If you don’t like the taste of avocado you can omit it from the recipe. You can then replace the celery with fennel, cucumbers or lightly blanched green beans.

Those who prefer can replace barley with spelt: the recipe will still be light and tasty.

The salmon and barley salad also go perfectly with zucchini, lightly cooked in a pan with a drizzle of oil. All seasoned with oil, lemon juice and scented with basil leaves.

To give colour and spicy touch to your barley and salmon salad, you can add a little turmeric to the cooking water, which will give the dish a golden colour.

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Pasta with tuna cream the recipe for the simple and creamy first course

Pasta with tuna cream is a very quick and tasty first course, a creamy variant of the classic tuna pasta. The ideal recipe when you have little time to prepare lunch or dinner, but you want to make a tasty dish.

You can use the pasta format you prefer including penne, rigatoni, farfalle, fusilli, spaghetti; to make the dressing, however, you will only need canned tuna and cream cheese, which will be blended together raw. In our recipe, we have made this delicious creamy pasta without cream but with ricotta, we have also enriched the preparation with the addition of dried tomatoes in oil and oregano, to make it even tastier. Once ready you can enjoy it both hot and cold, it will still be delicious. Here’s how to make this crafty and delicious recipe in no time.

Ready in: 20MIN
FOR 4 PEOPLE
Calories in the recipe: 1985 kcal

INGREDIENTS

PASTA 380 gr • 365 kcal
RICOTTA OR CREAMY CHEESE 200 gr
TUNA IN OIL 150 gr
SALT UP as required • 21 kcal
DRIED TOMATOES IN OIL just enough
OREGANO as required
The calories refer to 100 grams of the product

How to prepare pasta with tuna cream

Boil the water in which you will cook the pasta (1). Drain the tuna in oil or the natural one (2) and put it in a bowl and mash it with a fork, until you make small pieces. Add the ricotta (3) and a little cooking water and mix until creamy.

Set aside the dried tomatoes in oil (4), to be added at the end of preparation. Cook the pasta in boiling salted water (5) and drain it al dente, leaving aside a little cooking water. Season with tuna cream and cooking water, if necessary. Serve it with dried tomatoes and rosemary. Your pasta with tuna cream is ready to be enjoyed hot or cold (6).

Advice

To obtain an even more creamy mixture, you can blend the tuna and ricotta with the hand blender or with the mixer.

You can enrich the pasta with tuna cream also with capers, olives, tomato, corn or with the ingredients you prefer and replace the oregano with basil, so as to customize it according to your tastes.

If you are looking for a quick and tasty dish, try the pasta with tuna and olives, ideal when we have little time and few ingredients in the pantry.

storage

It is advisable to consume pasta with tuna cream both hot and cold after preparation, to enjoy it at its best.

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Pasta and cabbage: the recipe for the first course of the Italian tradition

Pasta and cabbage is a tasty typical autumn first course, a poor and traditional recipe of Neapolitan cuisine and of southern Italy with an intense smell. In fact, cauliflower has a particularly strong scent, but once cooked it loses its aggressiveness and becomes a tasty and pleasant vegetable, especially for seasoning excellent pasta. In addition, cabbage has many beneficial properties, rich in vitamins and minerals, and should be eaten at least once a week, to take advantage of all its benefits. Pasta and cabbage is a very versatile dish and, in our recipe, we wanted to add Taggiasca olives, anchovies and oregano to make this genuine dish even more complete and tasty, also ideal as a single dish.

FOR 2 PEOPLE
Ready in: 30 min
Calories in the recipe: 960

INGREDIENTS

SHORT PASTA 200 gr • 390 kcal
CAULIFLOWER 400 gr
OREGANO to taste
ANCHOVIES 2 • 204 kcal
TAGGIASCHE OLIVES as required • 260 kcal
GARLIC 1 clove • 79 kcal
The calories refer to 100 grams of the product

How to prepare pasta and cabbage

Cut the cauliflower saplings (1) into thin slices trying to leave them as a whole as possible. In a pan, put a drizzle of oil with the garlic clove to fry (2). Add a couple of anchovy fillets (3) and let go until they have completely flaked.

Coarsely chop the Taggiasca olives (4) and set them aside. Add the chopped cauliflower (5) to the pan and cook for a few minutes. Add the olives to the pan (6) and season with salt if necessary.

Boil the pasta in abundant salted water (7) and drain it al dente (8). Put the pasta in the pan with the cauliflower (9) and add a glass and a half of the pasta cooking water. Let it cook for about three minutes until cooked. Let the pasta and cabbage rest for a few minutes and serve hot.

Variants

Neapolitan-style pasta and cabbage

You can cook excellent Neapolitan-style pasta and white cabbage, its peculiarity is that the cauliflower is boiled together with the pasta and the final result is drier. Prepare the cauliflower as in the original recipe indicated above, then cut the cauliflower into small pieces and put it in a pan to fry with a little oil and a clove of garlic. If you have it, add a peeled and chopped potato. After about ten minutes, cover the cauliflower with water and add a few pieces of Parmesan.

When the water comes to a boil, add salt and add the short pasta you have selected. This way they will cook together and the pasta will absorb the intense taste of the cauliflower. Once the pasta is cooked and the water is almost completely absorbed, the dish is ready to be served. Those who prefer the red version can add cherry tomatoes or a little tomato puree: cook with a clove of garlic before adding the cabbage.

Pasta and cabbage with sausage

The pasta and cabbage with sausage is a real treat. Put a drizzle of oil and a clove of garlic in the pan. Put the sausage cut into chunks so that it browns well and then add the previously washed and cut cauliflower. Add half a glass of pasta cooking water and let it go. When the cauliflower is tender, about 15/20 minutes later turn off the heat and add a few more tablespoons of cooking water and dissolve one or two sachets of saffron in it. Drain the pasta and dress it with this delicious sauce. You can also add half a bottle of tomato puree for seasoning but at this point, I do not recommend using saffron which would risk being covered by the acidity of the tomato.

Pasta and cabbage au gratin in the oven

A classic of our cuisine is baked pasta and cabbage au gratin. In a non-stick pan, sauté a clove of garlic in a drizzle of oil and add the cauliflower already washed and cut into slices. Add half a glass of water and let it go for about 15 minutes until the cauliflower is soft. Instead, in a separate saucepan, cook the diced speck without adding fat until it becomes crispy and leave it aside.

Prepare the provolone by cutting it into not too large cubes. Boil the pasta in abundant salted water and drain it 4/5 minutes before the end of its cooking. Season the pasta with the speck, provolone and cauliflower and mix well. Add a drizzle of oil if the pasta seems dry to you. Now put the pasta in a previously oiled baking dish lined with breadcrumbs. Cover the surface of the dough with the remaining provola and breadcrumbs. Bake at about 180 degrees for about 10/15 minutes. For the last 5 minutes, turn on the grill so that a crispy crust forms.

storage

Pasta and cabbage can be kept for 1 day maximum covered with cling film.

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