If you love this type of pasta, I recommend trying this delicious Baked Bucatini Casserole with Speck and Emmental, a burst of flavor that will surely win you over. I found the inspiration on a channel called De Gustibus, I modified it to suit our tastes, but I must admit this recipe immediately won me over.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 250 g bucatini
- 1 onion (small, about 30 g)
- 300 g tomatoes
- 3.5 oz speck (diced)
- 3.5 oz emmental cheese (diced)
- 12 oz speck (sliced)
- 5 eggs
- 3.5 oz cream (for cooking)
- 2.8 oz Parmigiano Reggiano PDO (grated)
- 2 pinches fine salt
- 1 pinch black pepper (ground)
- as needed Butter
- 2 tablespoons milk
- 2 teaspoons coarse salt
Preparation
Start preparing the ingredients: wash the tomatoes, remove the skin and seeds, and chop them into fairly small cubes.
Season them with two pinches of salt and a bit of oil, and keep them in a dish.
Peel the onion and chop it very finely.
Add it to the dish with the tomatoes.
Chop both the Emmental cheese and the speck into small cubes and add them to the tomatoes.
Mix well to combine all the ingredients.
Now prepare the mixture to pour over the bucatini: in a bowl, crack the eggs, beat them with the pepper, add the cream, Parmesan, milk, and continue to beat with a whisk or fork until the ingredients are well combined.
Put plenty of water in a pot, once it boils, add the coarse salt and bucatini.
About 3 minutes before the cooking time ends, drain the bucatini with a colander.
Divide the pasta into 3 equal parts.
Take a bundt pan with a diameter of approximately 9.5 inches.
Butter it, then line it with speck, making two layers.
Now start assembling the casserole: make the first layer with 1/3 of the bucatini, drizzle with 1/3 of the egg mixture, cover with half of the tomato, onion, speck, and Emmental cheese mixture.
Make another layer with the second third of the bucatini, drizzle with the second third of the egg mixture, sprinkle with half of the tomato mixture.
Finish by covering with the remaining pasta, drizzling with the remaining egg mixture.
Fold the speck over the bucatini.
Bake at 356°F (180°C) for about 35/40 minutes.
Enjoy your meal!
Tips/Suggestions
Instead of speck, you can try using cooked ham to wrap it, while inside, instead of speck, you could flavor it with diced salami.
If you liked the Baked Bucatini Casserole with Speck and Emmental, try other casserole recipes:
Whole Grain Rice Casserole Baked in the Oven
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