Stringy baked tortiglioni with buffalo mozzarella

Sometimes we really don't know what to prepare for lunch or dinner and we get caught up in anxiety and panic. The secret is to play with foods and with a little imagination you can obtain tasty and delicious dishes like thesestringy baked tortiglioni with buffalo mozzarella from Campania!
A dish capable of satisfying everyone and delighting the palates of adults and children!

Ingredients for 4 people

– 400 g of tortiglioni
– 250 g ofMozzarella di Bufala Campana
– 4 salted anchovies
– 2 eggs
– 30 g of capers
– 1 generous pinch of crumbled oregano
– 3 tablespoons of toasted breadcrumbs
– 3 tablespoons of oil olive oil
– a few curls of butter
– salt to taste

Cook the tortiglioni in plenty of salted water and in the meantime beat the eggs in a bowl,cut the buffalo mozzarella from Campania into cubesand wash and chop the anchovies and capers. When the pasta is cooked, drain it al dente and season it with the previously beaten eggs, mozzarella, anchovies and capers, also adding the oregano and oil. Grease the bottom of a baking tray with a little butter and spread some breadcrumbs over it to prevent it from sticking. Pour the tortiglioni into the pan, sprinkle them with toasted breadcrumbs and add a few curls of butter. Place the pasta in a hot oven for 15-20 minutes and leave it to brown. Now everything is ready: bon appetit!