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    Oven baked pasta with bechamel, broccoli, bacon and Grana Padano Riserva

    4 people
    T230 min


    • 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



    STEP 1

    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.


    STEP 2

    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.

    STEP 3

    Spread a tablespoonful of bechamel sauce onto the bottom of the oven dish and lay the pasta on top, adding ladlefuls of bechamel.

    STEP 4

    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.