Pasta incasciata
Instructions
Brown the meat cubes in skillet with oil and garlic, then add the 1/2 julienne peppers, pitted and chopped olives, capers and tomatoes peeled.
Drain the pasta cooked al dente in salted water and mantecarla in a pan with pecorino.
Place it in a cocotte coated with bread dough and close the flaps of dough into surplus.
Bake for 10 minutes at 170 degrees.
Ingredients and dosing for 4 persons
- 150 g of type pasta spaghetti
- 1 clove of garlic
- 1/2 bell pepper =
- 10 olives
- 10 capers
- 2 peeled tomatoes
- 100 g of cheese
- 100 G = = bread dough
- Olive oil
- Salt