Timballo nduja e cacio silano

Timbale with ‘Nduja and Silane cheese

An explosion of flavor that will bring to your table all the spiciness and the rich taste of Calabrian cuisine: timbale with ‘nduja and Silane cheese! It is perfect to prepare during a gloomy day that will bring to your mind, all the warmth and the typical flavors of Calabria, enclosed in a bowl of very special pasta with a delicious crispness given by the browning in the oven.

Ingredients for a baking pan of 27 x 5 cm

  • 350 gr. Canneroni (pasta)
  • 300 gr. Caciocavallo silane cheese
  • 200 gr. ‘nduja
  • grated Parmesan cheese 50 gr.
  • 15 gr. breadcrumbs
  • 30 gr. extra virgin olive oil
  • 2 gr. oregano

Method

Bring a large pot of heavily salted water to a boil over high heat , proceed with the seasoning: divide in half the cheese in order to cut it easily and remove the outer side with a knife. Crumble the cheese in strips and then in cubes; do the same thing with ‘nduja, cutting it first  into slices, then into strips and into cubes. Remember to keep aside 40 grams of ‘nduja and 40 grams of Silane cheese, that will be added before to bake the whole. Take a pan, oil it with the help of a pastry brush and sprinkle it with breadcrumbs. When pasta is ready, drain it and transfer it into a bowl, add ‘nduja and cheese into cubes and oregano. Mix with the grated cheese, stir well to incorporate all ingredients and transfer the mixture into the pan. Add ‘nduja and cheese you had kept aside to decorate, and cook for 10 minutes in preheated oven to 230 C degrees until it will form a crust on the surface. Your timbale with ‘nduja and Silane cheese is ready to be tasted!

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