Pasticcio al forno con la Salsa Etrusca | Fattoria La Vialla

Ingredients

• 40 g grated aged pecorino cheese
• 30 g pitted black olives
• 15 g parsley
• 6 tbsp Extra Virgin Olive Oil
• 1 clove of garlic
• 500 g Calamari (wheat germ pasta)
• 500 g sheep’s milk ricotta
• 300 g fresh pecorino young pecorino cheese
• 1 bottle La Vialla’s Freshly Squeezed Tomato Juice (375 ml)
• 150 g grated aged pecorino cheese
• 1 tbsp extra virgin olive oil with chilli pepper (according to taste)
• salt