Pasta, cauliflower and provola in béchamel sauce au gratin. Uaooo and rich dish !!

3496
pasta e cavolo al forno
pasta e cavolo al forno

Let’s face it, the white cauliflower does little throat at all, much less children. On the other hand, it is a vegetable rich in potassium, calcium, phosphorus, iron, folic acid and vitamin C, so it should be consumed at least once a week to safeguard the health of our body. You can cook in many variations, but if you prepare baked with cheese and béchamel, become one of your favorite dishes.

Ingredients for 6 people: 500 gr of pasta (mezze maniche rigate or paccheri of Gragnano), 1 cauliflower, 500 ml of bechamel, 25 gr of grated parmigiano, 250 gr of provola, 1 clove garlic, 2 tablespoons extra virgin olive oil, salt, bread crumbs.

For the bechamel: 500 ml milk, preferably whole, 50 g butter, 50 grams of flour 00, a sprinkling of nutmeg, a pinch of salt and pepper.

Preparation

First of all, prepare the bechamel by putting the butter in a saucepan and melt over medium heat and avoid leaving it sticking to the bottom. Take it out for a few minutes from the heat and add the flour slowly. Mix these ingredients with a wire whisk pouring the warm milk, until mixture is smooth. Stirring constantly to prevent lumps, add a pinch of salt, pepper and a bit ‘of nutmeg. Continue cooking over moderate heat until the bechamel will not congealed, it will happen on the first stamp. Separately, cleaned well cauliflower under running water removing the outer leaves and the tops from the core.

Put it in a pot high steam and bake for about 10 minutes. In a frying pan, then brown the garlic with a little oil, add the cauliflower and a pinch of salt, cook for 5 minutes and then turn off the heat. That done, picked cauliflower in a bowl and shake it until it becomes a cream. Add the bechamel and grated parmigiano and mix well.Start cooking the pasta in a pot filled with boiling water after draining and not overcooked pour into the bowl with the dressing. Cut the provola into cubes, add the pasta and stir mixing all with a wooden spoon. Meanwhile, butter a baking dish, pour the pasta and cover with the remaining bread crumbs and parmigiano. Bake in a convection oven preheated to 200 ° C and cook for 20-30 minutes, until it is well browned. Let cool before serve. You already feel the scent. Your pasta and cauliflower in the oven is ready!