- First courses
- 40 min
Finocchiona and Sundried Tomatoes Pasta Gratin served on a cream of Squaquerello
150 grams of pasta
100 grams of finocchiona (or another savoury smoked meat)
About fifteen dried tomatoes in oil
250 grams of Nonno Nanni Squaquerello
100 grams of hard cheese for grating
A teaspoon of freeze-dried basil
Freshly ground pepper
Nonno Nanni Squaquerello is a fresh, distinctly flavoured soft cheese.
Put to boil a pot of water and boil the pasta according to package instructions.
Meanwhile, cut the finocchiona into cubes and the chop the tomatoes, cream the Squaquerello with a fork: it is rather soft, almost creamy, but the surface may be slightly more consistent, so mix it a bit to mix it.
At this point the pasta should be ready: gently remove the stars with a slotted spoon and fill most of the slightly buttered ramequins. Fill the gabs of the "grid" that form the start structure with finocchiona and tomatoes and pour the cream cheese over this. Obviously, if you use a traditional form of pasta, you will not need to do this "collage", just mix everything together.
Grate hard cheese and mix with basil and chilli. If you have a mixer, add the three ingredients and chop them together, so as to distribute them more evenly. Sprinkle the mixture on the surface of ramequins and pass them in the oven at 180 ° for about 30 minutes, remove before the cream bubbles and the surface is intensely golden.
Recipe devised by food blogger
L'Omin di panpepato
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