ingrediente
Pasta (35%): soft WHEAT flour, EGG 28.5%, durum WHEAT semolina. Filling (65%): Mozzarella cheese (MILK, salt, microbial rennet), Burrata cheese 19.2% (MILK, cream (MILK), salt, rennet), Ricotta cheese (whey (MILK), cream (MILK), salt , acidity corrector: citric acid, lactic acid), breadcrumbs (soft WHEAT flour, salt, yeast), Bechamel sauce (semi-skimmed MILK, water, butter (MILK), WHEAT flour, corn starch, sugar, salt, nutmeg ), 'Nduja sausage 8% [pork, hot pepper paste (hot peppers, salt), salt, spices, acidity corrector: ascorbic acid], butter (MILK), vegetable oils (sunflower oil, of SOY, rapeseed oil, corn oil), LACTOSE, grated hard cheese (MILK, salt, microbial rennet), salt. The product may contain traces of SOY and MUSTARD.
cum prepari
Combining Calabrian culinary tradition, full of spicy flavors, with the famous Apulian dairy, this recipe describes Mediterranean cuisine at its finest. Here are your options:
Step 1
Add the pasta to the boiling water. Note: Do not try to unstick the pasta before cooking.
Step 2
Boil gently for 4 - 5 minutes.
Step 3
Drain the pasta and add extra virgin olive oil or your favorite sauce and serve immediately.
Step 4
Sprinkle with grated Parmigiano Reggiano. Serve immediately.
Sugestie de servire
Depending on the occasion, you can add side dishes or a suitable glass of wine. Pasta is always a versatile dish, perfect for both everyday meals and festive dinners.
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