Maccheroni alla Calabrese Recipe

Name: Maccheroni alla Calabrese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/8 lb. maccheroni; 5-1/3 oz. lard *; 3-1/2 oz. prosciutto crudo, chopped; 1 sprig parsley, chopped; 3 tbsp. olive oil; 5 lg. ripe tomatoes; 1 sm. onion, diced; Basil and garlic, to taste; Freshly grated pecorino romano cheese; Salt and fresh ground pepper

Servings: persons

1-1/8 lb. maccheroni
5-1/3 oz. lard *
3-1/2 oz. prosciutto crudo, chopped
1 sprig parsley, chopped
3 tbsp. olive oil
5 lg. ripe tomatoes
1 sm. onion, diced
Basil and garlic, to taste
Freshly grated pecorino romano cheese
Salt and fresh ground pepper

1
Peel and chop tomatoes.
2
In skillet, fry onion in oil.
3
When browned, add parsley, basil, garlic, prosciutto and black pepper; fry for few minutes.
4
Add tomatoes and cook for about 30 minutes.
5
Cook pasta al dente.
6
Drain and season with melted lard and black pepper.
7
Layer pasta in 9x13-inch baking dish, alternating layers with sauce and grated cheese.
8
With remaining lard, melt and brown over heat until golden brown.
9
Drizzle over pasta and bake in oven at 180C/350F for about 20 minutes.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/8 lb. maccheroni, 5-1/3 oz. lard *, 3-1/2 oz. prosciutto crudo, chopped, 1 sprig parsley, chopped, and more.

Yes, Maccheroni alla Calabrese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maccheroni alla Calabrese

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