Easy
4 people
30 min
Ingredients
320 g fusilli pasta
500 g broccoli (steamed)
100 g Grana Padano Riserva
200 g bacon
1 l milk
100 g flour
100 g butter
extra virgin olive oil
nutmeg
salt
pepper
Preparation
Fry the bacon in a non-stick pan with a drizzle of olive oil and the steamed broccoli.
Cook the pasta in plenty of salted water, drain when al dente and sauté in a pan with the broccoli and bacon. Remove from the heat and season with salt and pepper, adding half of the grated Grana Padano.
Make the bechamel sauce by melting the butter in a small sauce pan on a low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Add the milk at room temperature, stirring well, then add a pinch of salt and some grated nutmeg. Cook over a low heat for 5-6 minutes until the mixture becomes creamy.
Spread a tablespoonful of bechamel sauce onto the bottom of the oven dish and lay the pasta on top, adding ladlefuls of bechamel.
Add the grated Grana Padano and bake au gratin in a preheated oven at 200°C for 10-15 minutes until the pasta is golden brown.
Serve the oven-baked pasta hot.
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