When it comes to cooking, there are really two Beppes,
there's the professional Beppe,
that wants to get everything right, 
and precise and consistent.  
And then there's Beppe at home,  
where basically there are no recipes. 
It's just about making it fun.
It's about starting with a simple idea, 
of a pasta, or a roast, or a salad, 
and then just clearing the fridge.
Really just putting everything in there
as long as it makes sense and it tastes good. 
Hi, my name is Beppe.
I'm the owner of the ilLido Group. 
Okay, today we're gonna prepare a
baked dish.
With uh, like a Calabrian baked pasta.
We're gonna be using
all ingredients that you can find on our grocery list,
on Grammi, on our website. 
My first experience in the kitchen was
I guess, like any other Italian kid growing up
in Italy in the '70s. 
As soon as I can remember, 
really being in the kitchen with my mom,  
helping her out or just eating the food right off the stove.   
And again, it'll be pasta twice a day,   
and a lot of other things, 
some vegetables and stuff. 
Casarecce pasta,
fantastic, short, twisted shape pasta from Italy.  
Buffalo mozzarella,
as well as aged parmigiano cheese.
Fresh cherry tomatoes. 
And tomato sauce, that we prepare already at Grammi.
Nduja. It's like a spreadable salami from Calabria.
Finally, we have some extra virgin olive oil from Puglia, 
where it originated from,
which we infused with some herbs and a little bit of garlic.
Salt, from Sicily.
Start your oven, heat it up to 200°C.
And put on a big pot of water.
Always, large amounts of water to boil the pasta,
so it can reach a roiling boil. 
As soon as it starts boiling, 
just add some rock salt. 
So just, you know, fill up the palm like this.
Not too big. 
And that's it!
And then we throw in the pasta, at one go.
Okay, we just stir it, 
to make sure it doesn't stick to the bottom of the pan.
We're gonna be baking this pasta,
so we only want to cook it about half the time.
So if it states ten minutes, 
about five minutes basically. 
We're gonna slice those beautiful cherry tomatoes.
Of course, make sure you have a very sharp knife 
whenever you're cutting anything. 
Okay so it's been about five minutes,
we're gonna switch off the gas, 
and drain the pasta. 
We're gonna retain some of the pasta water,
in case it's too dry.
Place it back inside the same pot,
and now we're ready to add all the ingredients inside this pot. 
This is tomato sauce, we just put the whole thing inside.
A bit of Nduja,
be generous with it.
Bit of olive oil. 
Plenty of pepper.
A pinch of fine salt.
We're gonna put a bit of parmesan cheese
at this stage, and some more later on.
At this stage you want it to be  
quite nice and runny.
Because it'll go in the oven,  
and it'll dry. 
As you can see,
it's looking a bit too dry, 
so I want to add some of this beautiful water we retained earlier.
Just add a bit more.
Now we're ready to pass it inside the baking tray.
All those beautiful parts sticking out,
they're gonna become nice and crispy,
and the crunchy bits is the best part, actually. 
Take the mozzarella and just tear it apart.
So all those beautiful tomatoes that we cut earlier,
now we just put them on top.
Parmigiano.
We're gonna add a bit more black pepper.
We're ready to bake!
So, now we're gonna let it bake for about 15 minutes,
at about 220°C. 
And then uh, ideally rest it a bit longer.
If we don't have enough colour,
we can just change the mode,
and use the top grilling to give it some colour, 
make it nice and crispy.
There we go. 
We got some fantastic caramelisation, 
the crispy bits, 
a bit of char on the tomatoes. 
That's gonna leave the tomatoes 
beautiful and sweet underneath. 
Just perfect and ready to eat. 
