Pasta al forno calabrese con 'nduja e salame piccante - La ricetta di Giorgione

'nduja

🥗Healthier: spicy turkey spread

💰Cheaper: spicy sausage

Spicy turkey spread reduces fat content while maintaining flavor.

salame piccante

🥗Healthier: turkey salami

💰Cheaper: pepperoni

Turkey salami is a leaner option while pepperoni is more affordable.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: ricotta cheese

Ricotta is often less expensive and can add creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor profile at a lower cost.

Start by boiling water in a pot for the pasta.

Add a generous amount of olive oil, about 40 ml, to a skillet over medium heat.

Chop an onion and add it to the skillet; sauté until it becomes translucent.

Cut the salame piccante into small pieces and add it to the skillet.

Add 'nduja to the skillet, breaking it up as it cooks until it becomes fragrant.

Add tomato sauce to the skillet to combine with the meats; let it simmer briefly.

Cook the pasta in salted boiling water until al dente, then drain it without rinsing.

In a baking dish, drizzle a little olive oil to coat the bottom.

Layer some of the pasta in the baking dish, then add a layer of the meat sauce on top.

Crack an egg into the mixture, letting the yolk sit in the center of the pasta.

Sprinkle grated caciocavallo cheese over the top of the pasta.

Pour vegetable broth around the edges of the pasta in the baking dish to keep it moist during baking.

Drizzle a bit more olive oil on top before baking.

Preheat the oven to a high temperature for a good gratin effect.

Bake the dish for about 10 minutes until the top is golden and bubbly.

Check the gratin; if needed, place it back in the oven for a few more minutes to melt the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens