Calamarata alla ponentina con mozzarella campana dop
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pastaleonessa.it.
Ingredients
- 400g Calamarata Leonessa
- 200 g mozzarella di bufala campana dop
- 100 g of capers
- 150 g of anchovies in salt
- 150 g of pitted black olives
- 100 g of pine nuts
- 50 g of peeled almonds
- 200 g of tomato pulp
- Extra virgin olive oil
- 30 g of Genoese pesto
- 1 clove of garlic
- Salt
- 50 g of basil
- 50 g grana padano
- 30 g of pecorino cheese
- 1 clove of garlic (without soul)
- 40 g of pine nuts
- Coarse salt
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