THE CARDINAL’S HAT WITH MORTADELLA BOLOGNA PGI

Ingredients (For 4 serves)

  • Mortadella Bologna PGI, 10.59 oz (including cold cut 7.05 oz )
  • stalk celery, 1
  • carrot, 1
  • onion, 1
  • Peas, 3.53 oz
  • Bucatini, 8.82 oz
  • Smoked scamorza, 7.05 oz
  • Tomato puree, 1 17/64 cup
  • Béchamel, 2 7/64 oz
  • Minced beef, 8.82 oz
  • White wine, 27/32 cup
  • extra virgin olive oil
  • salt
  • butter
THE CARDINAL’S HAT WITH MORTADELLA BOLOGNA PGI

Method

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Buttering the pan for pie and cover it with slices of mortadella.

Chop the carrot, onion and celery. Then pour them together with the ground beef in a pot and cook them with a little oil. When the meat is almost cooked, pull it all with the wine. After all the wine has evaporated, add the tomato puree and cook until the sauce becomes thick.

Meanwhile, pour plenty of water in a pot and bring to a boil. Pour a little salt and the pasta. Cook for about 10 minutes.

Dice the mortadella and smoked cheese. Drain the pasta and place them in a bowl. Add the sauce, the pasta peas, mortadella, smoked cheese and béchamel. Mix everything and add it into the pan, closing the top with the edges of mortadella.

Cooking in the oven at 250 ° C for 45 minutes.