Filled Calamarata gratinated with hard Bra Dop Valgrana

Procedure

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