Fusilli al Tegamino

Fusilli al Tegamino is a dish from the Campanian tradition, which involves a final bake in the oven to achieve a crispy gratin. Here is the recipe:

Ingredients

• 400 g fusilli
• 500 ml tomato passata
• 200 g fiordilatte or mozzarella, cut into cubes
• 100 g grated Parmesan
• 100 g spicy salami, diced (optional)
• 1 garlic clove
• Fresh basil
• Extra-virgin olive oil
• Salt to taste
• Chili pepper (optional)
• Breadcrumbs (for the gratin)

Preparation

1. In a pan, sauté the garlic in a drizzle of extra-virgin olive oil. Add the spicy salami if desired.

2. Add the tomato passata and cook over medium heat. Season with salt, basil, and chili pepper.

3. Cook the fusilli in plenty of salted water until al dente, then drain and remove the garlic from the sauce.

4. In a baking dish, combine the fusilli with the sauce and mix.

5. Add the fiordilatte cubes and Parmesan, along with additional basil torn by hand.

6. Sprinkle with breadcrumbs to obtain a golden crust.

7. Bake at 200 °C for about 10-15 minutes or until golden as desired.

Fusilli al Tegamino should be served hot, straight from the oven, to best enjoy the gratin and the unique flavor this cooking method gives the dish. Enjoy your meal!