A tasty first course, a real pampering suitable for the cold season.
This baked pasta will surprise you with its creaminess that you will discover only after you sink your fork into the crispy crust!
- 5 oz of speck
- 10 nuts
- 17 oz of ziti pasta
- extra virgin olive oil to taste
- 1/8 cup of butter
- 1/4 cup of Parmigiano Reggiano cheese
- 2 cups of béchamel sauce
- 4 slices provola cheese, diced
- salt to taste
Brown diced speck and chopped walnuts in a pan with a drizzle of evo oil.
Add the pasta cooked al dente, the provola cheese (you can also use smoked provola if you like) and the béchamel sauce; stir to mix everything together.
Pour the pasta into an ovenproof dish (8 x 10 inches) and top with more béchamel sauce, a few knobs of butter and the Parmesan cheese.
Bake in a preheated static oven for 20 minutes at 350 F.
Once baked let rest a few minutes and serve!
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