30g unsalted butter, plus extra for greasing
400g spirali
sea salt and freshly ground black pepper
1x 150g higher-welfare piece of cooked ham
80g fontina cheese
80g Taleggio cheese
80g dolcelatte cheese
60g Parmesan cheese
40g shelled walnuts
20g stale white breaderumbs
extra virgin olive oil
This is a great way to use any remaining cheeses, so use anything you have in stock.


1.To 180 ° C/350 ° F / gas 4, preheat the oven. Grate with a little butter a 20 cm square, ovenproof bakery.
2.Cook the spiral in a large pan of boiling salted water until very tasty, so it is important to cook it again in the oven.
3.In the meantime, chop the fontina Taleggio and dolcelatte for cube and chop the bacon. In a large saucepan melt the butter and stir in the ham.
4.Cook for 1 minute, remove the saucepan from the heat, add the chopped cheeses, allow to melt, and stir. Reserve cooking water, drain the spiral and add sauce to the spiral.
5.Throw well to loosen up, if necessary, with a splash of the cooking water. Finely grind, then move to prepared bakery in 2/30 of the Parmesan, and season with a strong stirring pepper.
6.Cut the nuts finely and placed in a bowl with 1 tablespoon oil and breadcrumbs. Grate the remainder of the Parmesan thoroughly, blend and sprinkle over the pasta. Bake for about 20 minutes, or until beautiful and golden!

This is great way to use any remaining cheeses, so use anything you have in stock.

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