Pasticcio al forno con la Salsa Etrusca | Fattoria La Vialla
Pasticcio al forno con la Salsa Etrusca (= Pasta Bake with Salsa Etrusca) First Course Order now on LaVialla.com!
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Ingredients
- La Vialla Style Small Sun-dried Tomatoes
- 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
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