Macaroni Gratinated with Italian Salami
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g pasta (macaroni)
- 120 g salami
- 400 g tomato puree
- salt and pepper
- 2 cloves garlic
- 3 chilli pepper (s), dried
- 0.5 teaspoon ½ sambal oelek
- 70 g parmesan cheese
- 90 g mozzarella
- 1 tablespoon olive oil
- 1 tablespoon basil
Print Recipe
Pin Recipe Instructions
- It is best to use air-dried Italian salami for gratinated macaroni.
- Cook the macaroni al dente and drain. Preheat the oven to 200 °.
- Put the tomato puree in a saucepan. Cut the salami into wafer-thin slices and add. Season with freshly ground pepper, salt and finely chopped garlic. Leave the dried chilli peppers whole, add and season the tomato sauce with sambal oelek and heat while stirring.
- Mix the macaroni with the tomato sauce. (Remove the chili peppers again.) Pour into a baking dish.
- Slice the parmesan into thin slices. Halve the mozzarella and cut into slices. Alternate the parmesan and mozzarella over the macaroni and drizzle with olive oil. Bake for about 15-20 minutes on the middle rack at 200 ° until the mozzarella is lightly browned.
- Garnish with fresh basil leaves just before serving.
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