Bucatini pasta with “primosale” cheese

For four people:

  • 250 g of bucatini pasta
  • 200 g of primosale cheese
  • 100 g of toasted breadcrumb
  • 100 ml of fresh orange juice
  • 50 g of dried tomatoes
  • 20 g of pine nuts
  • 20 g of raisin
  • 2 potatoes
  • basil
  • oregano
  • extra-vergin olive oil
  • salt

 

Clean, wash and peel the potatoes: dice and boil them in boiling hot water.

Julienne cut the dried tomatoes, grind the basil and meanwhile toast the breadcrumbs in a pan with a spoon of oil. When the potatoes are ready, drain them and put them in a casserole with the fresh orange juice, the basil, the dried tomatoes, the toasted pine nuts, the raisin and a pinch of oregano.

Cook the pasta at three quarters of the requested time, drain it and put it in the casserole with the other ingredients. Mix slowly as you add the flakes of primosale cheese.

Pre-heat the oven at 180 °C. Prepare 4 oven-proof dishes (single-serving size) by oiling the inside and creating a layer of breadcrumbs so that the pasta pie will easily slid out. Use a fork to fill the oven-proof dishes with the dressed pasta and put in the oven for 15 minutes. When ready, take them out of the oven, place the pasta pie over serving dishes and eat hot.

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