Penne gratinated, chicory, ham and smoked scamorza - Penne gratinate radicchio prosciutto e scamorza affumicata
Penne gratinated, chicory, ham and smoked scamorza - Penne gratinate radicchio prosciutto e scamorza affumicata
INGREDIENTS
400 g of Gina & Leo artisanal Penne rigate
1/2 red endive
100 g raw ham cut into pieces Prosciutto di Parma
1 onion
250 g smoked scamorza
(Scamorza is an Italian cheese made from spun paste and smoked according to tradition. The manufacturing process is the same as that of mozzarella.)
Extra virgin olive oil
Salt and pepper
100 g grated Reggiano Galbani parmesan
(Parmigiano Reggiano Galbani is matured for more than 18 months which gives it a certain power in the mouth. It has an intense, pronounced taste, marked by fruity, buttery aromas and a hint of spices.)
Breadcrumbs to taste
Realization
To prepare the penne au gratin, radicchio, ham and smoked scamorza, start by julienne the onion and radicchio.
Brown the onion in the olive oil, add the ham, stir and let brown a little.
Add the chicory and continue cooking
Season
Meanwhile, cook the penne in salted water until al dente.
Mix with the sauce and add around 70 g of parmesan.
Cut some smoked scamorza into cubes and put it in the penne, mix.
Oil a baking sheet and sprinkle with breadcrumbs. Pour the pasta inside and finish with the rest of parmesan, slices of smoked scamorza, breadcrumbs and a drizzle of oil.
Cook for around 20 minutes at 200°.
Coupez un peu de scamorza fumée en cubes et mettez-la dans les penne, mélangez.
Huiler une plaque à pâtisserie et la saupoudrer de chapelure. Versez les pâtes à l'intérieur et terminez avec le reste de parmesan, des tranches de scamorza fumée, de la chapelure et un filet d'huile.
Cuire environ 20 minutes à 200°.
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Penne gratinated, chicory, ham and smoked scamorza - Penne gratinate radicchio prosciutto e scamorza affumicata
INGREDIENTS
400 g of Gina & Leo artisanal Penne rigate
1/2 red endive
100 g raw ham cut into pieces Prosciutto di Parma
1 onion
250 g smoked scamorza
(Scamorza is an Italian cheese made from spun paste and smoked according to tradition. The manufacturing process is the same as that of mozzarella.)
Extra virgin olive oil
Salt and pepper
100 g grated Reggiano Galbani parmesan
(Parmigiano Reggiano Galbani is matured for more than 18 months which gives it a certain power in the mouth. It has an intense, pronounced taste, marked by fruity, buttery aromas and a hint of spices.)
Breadcrumbs to taste
Realization
To prepare the penne au gratin, radicchio, ham and smoked scamorza, start by julienne the onion and radicchio.
Brown the onion in the olive oil, add the ham, stir and let brown a little.
Add the chicory and continue cooking
Season
Meanwhile, cook the penne in salted water until al dente.
Mix with the sauce and add around 70 g of parmesan.
Cut some smoked scamorza into cubes and put it in the penne, mix.
Oil a baking sheet and sprinkle with breadcrumbs. Pour the pasta inside and finish with the rest of parmesan, slices of smoked scamorza, breadcrumbs and a drizzle of oil.
Cook for around 20 minutes at 200°.
Coupez un peu de scamorza fumée en cubes et mettez-la dans les penne, mélangez.
Huiler une plaque à pâtisserie et la saupoudrer de chapelure. Versez les pâtes à l'intérieur et terminez avec le reste de parmesan, des tranches de scamorza fumée, de la chapelure et un filet d'huile.
Cuire environ 20 minutes à 200°.