Filled Calamarata gratinated with hard Bra Dop Valgrana




For  20 people
40 g of hard Bra Dop Valgrana
100  g of grated hard Bra Dop Valgrana 
10 g of anchovies
80 g of broccoli
100 g of sausage 
N. 20 Calamarata pasta 
As needed of butter
As needed of salt and pepper



Blanch the pasta and boil it to the right temperature, then drain and cool it under the water. Wash and blanch the broccoli (or the turnip greens) and salt them slightly into boiling water then cool it.
Cook the sausage into a pan together with the anchovies and then add the chopped broccoli. Remove from the fire and, once lukewarm, add the Bra togheter with half portion of the same grated cheese. Mix, put some pepper, salt and fill the pasta, lay it on the greaseproof paper, cover the pasta with the remaining grated cheese, put on the top a tuft of butter and bake in oven at 190° for about 5-6 minutes. Serve warm with, where appropriate, a tomato sauce.

Chef Paolo Pavarino