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Truffle Salami and Three Cheese Baked Ziti


Truffle Salami and Three Cheese Baked Ziti

Ingredients for Truffle Salami and Three Cheese Baked Ziti

 

200g Black Truffle Salami + extra for the top

1 ½ cups Ricotta cheese

1 cup Scamorza Bianca Mozzarella, grated + ½ cup for topping

1 cup Buffaloto

 

500g dried ziti pasta

½ cup panko breadcrumbs

80g unsalted butter

3 cups full cream milk

1/3 white flour

1 tsp nutmeg

1 tsp smoked paprika

Pepper to season

 

Method for Truffle Salami and Three Cheese Baked Ziti

 

Preheat oven to 180c/350f.

 

Bring a large pot with water to the boil, salt and cook ziti according to package instructions. Once cooked, drain and set aside.

 

Peel the skin off the truffle salami and diced into rough cubes. In a large saucepan or pot, fry off the salami for 4-5 minutes until it’s a little crispy. Remove with a slotted spoon and drain on paper towels to remove any excess oil.

 

In the same saucepan/pot over low to medium heat, melt the butter. Once melted add flour and whisk for 1 minute until well combined. Pour in milk and add nutmeg, paprika and season well with salt and pepper and whisk for a further 2-3 minutes until the sauce starts to slightly thicken.

 

Add in ricotta, mozzarella and buffaloto and whisk well until the cheese has melted into a smooth consistency. 

 

Add the cooked ziti and salami to the thickened cheese mixture and stir until just combined. Pour into a deep baking dish and scatter the remaining mozzarella and breadcrumbs all over. Bake in the oven and cook for 10 minutes until the cheese has melted and the breadcrumbs have turned golden brown.

 

Buon Appetito!

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