Baked Calamarata with ‘nduja and provola

Name: Baked Calamarata with ‘nduja and provola
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italy
Ingredients: 500 g Calamarata bio Arteagricola; two jars Ready-made ‘nduja sauce Crispino; 150 g Smoked Provola; two tablespoons Grated Parmesan

@dagiu

Category: First courses

A perfect first course for family lunches, with a rich and traditional flavor, easy to make and ideal for ‘nduja lovers.

Difficulty: Easy

Cooking time: 20 minCooking: 20 min

Preparation time: 10 minPreparation: 10 min

Country: Italy

@dagiu

Ingredients

No. Servings

Calamarata bio arteagricola500g
Ready-made ‘nduja sauce crispinotwo jars
Smoked provola150g
Grated parmesantwo tablespoons

Purchasable products

Nduja sauce from Spilinga (270 g)

£ 4.75

Preparation

STEP 1 OF 6
Blanch the pasta in plenty of salted water.
STEP 2 OF 6
Meanwhile, pour the sauce into a pot, dilute it with a bit of water and let it simmer for a few minutes.
STEP 3 OF 6
Drain the pasta al dente and mix with the sauce and a tablespoon of grated parmesan cheese.
STEP 4 OF 6
In a high-edged baking dish, create a base of pasta, add the provola and another layer of pasta.
STEP 5 OF 6
Finish with a sprinkle of parmesan on top and bake at 200 degrees for about 15-20 minutes, activating the grill during the last 3 minutes of cooking.
STEP 6 OF 6
Let a golden crust form on the surface.

General Information

Storage notes

Consume immediately or store in the refrigerator for a maximum of 2 days.

More information

Serve hot and gooey, excellent when paired with a full-bodied red wine.

Origin

Italy, Campania

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 6

Blanch the pasta in plenty of salted water.

STEP 2 OF 6

Meanwhile, pour the sauce into a pot, dilute it with a bit of water and let it simmer for a few minutes.

STEP 3 OF 6

Drain the pasta al dente and mix with the sauce and a tablespoon of grated parmesan cheese.

STEP 4 OF 6

In a high-edged baking dish, create a base of pasta, add the provola and another layer of pasta.

STEP 5 OF 6

Finish with a sprinkle of parmesan on top and bake at 200 degrees for about 15-20 minutes, activating the grill during the last 3 minutes of cooking.

STEP 6 OF 6

Let a golden crust form on the surface.

Macronutrients (100 gr)

Energy (kcal)	323.23
Carbohydrates (g)	56.08
of which Sugars (g)	1.85
Fat (g)	5.44
of which Saturates (g)	2.8
Protein (g)	15.27
Fiber (g)	1.31
Sale (g)	0.07

Baked Calamarata with ‘nduja and provola

Ingredients