Nduja and Cacio Silano Timbale
- Energy Kcal 659
- Carbohydrates g 54.4
- of which sugars g 3.8
- Protein g 37.5
- Fats g 32.4
- of which saturated fat g 14.25
- Fiber g 2
- Cholesterol mg 81
- Sodium mg 1283
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 20 min
- Serving: 6
- Cost: Low
PRESENTATION
When you think of Calabrian cuisine, the nduja timbale really stands out with its bold taste and comforting vibe. This isn’t just any pasta bake—oh no—it's got so much character. Seriously, it's bursting with the spicy kick of nduja, a spreadable salami that’s loved in Southern Italy. And the cacio silano twist? Well, that’s what elevates it. The tender and slightly sharp caciocavallo cheese—straight from Sila—melts into the pasta, pairing perfectly with the sausage’s heat. It's pretty much a taste of Calabrian tradition, right on your table.
Here's the deal: The combination of spicy and aged cheeses in this Calabrian pasta bake really sets it apart. I mean, other dishes like tiella di pasta e patate or pasta with nduja and pecorino are good, but this? It’s got punch. What’s awesome about it is how simple ingredients come together to make something special. So so special. The pasta soaks up all those spicy, creamy flavors, while the cheese turns into these golden, gooey pockets.
In Calabria, baking versions of this spicy pasta casserole has been a thing for ages. It’s filling, easy to share, and really brings out the best in local sausage and cheese. Every slice of this traditional baked pasta with nduja is comfort food with a Southern Italian twist that keeps it interesting. And the golden top layer, achieved through proper gratinatura, adds just the right crunch. It makes each bite super satisfying.
If you’re after a dish that shows off what makes Italian comfort food special, this timbale hits all the marks. It's hearty, tangy, and just full of flavor. The Calabrian way—combining strong cheese with fiery sausage—results in a pasta bake that’s easy to love. Really really easy. And look, whether you’re sharing with family or just having it solo, this dish captures the heart and soul of Calabria’s rich culinary heritage. Cannot go wrong.
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- INGREDIENTS
- Ingredients for a 10.5 x 2 inch mold
- Mezzi Canneroni pasta 12.3 oz (350 g)
- Caciocavallo silano cheese 10.6 oz (300 g)
- Nduja 0.4 lb (200 g) - aged
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - grated
- Breadcrumbs 2 tbsp (15 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Oregano to taste
How to prepare Nduja and Cacio Silano Timbale
To prepare the nduja and cacio silano timbale, you can start by cooking the pasta in a pot of salted boiling water 1. Then proceed with the seasoning: cut the cacio in half to make it easier to slice 2, and with a knife, remove the tougher outer rind 3.
Cut into strips 4, then into cubes 5. Then take the nduja and do the same, slicing it first, then cutting it into strips 6
and finally into cubes 7. Remember to set aside 1.5 oz of nduja and 1.5 oz of cacio silano to add before baking. Take a baking dish, grease it with a kitchen brush 8, and sprinkle it with breadcrumbs 9.
When the pasta is ready, drain it and transfer it to a bowl 10, add the nduja and diced cacio 11, and add the oregano 12.
Add the grated cheese 13, mix well to incorporate all the ingredients 14, and transfer the mixture to the baking dish 15.
Add the diced nduja 16 and cacio 17 that you had set aside for decoration, and cook in a preheated static oven at 450°F for 10 minutes until a crust forms on the surface. Your nduja and cacio silano timbale is ready to be enjoyed! 18