Baked pasta and cauliflower Quick and easy recipe
Baked pasta and cauliflower: cabbage is one of the vegetables with the greatest benefits for our health. Of course, not everyone likes it, but once the limit of its particular smell has been exceeded, you will be able to appreciate the goodness and versatility of this mine of potassium, calcium, phosphorus, iron, folic acid, vitamin C., not to mention the anticancer properties. In short, it is important to consume it. With this recipe I challenge anyone not to change their mind about its flavor. The addition of very little béchamel, a couple of slices of speck and one gratin inviting, they will make it very tasty this dish. Try it!
Similar recipe: Neapolitan-style pasta and cauliflower ; Sicilian pasta and cauliflower ; steaming cauliflower
Ingredients for 4 people
- 320 gr of pasta (I used pipe rigate)
- 1 large cauliflower
- 1 package of bechamel
- 2 tablespoons of grated Parmesan
- 2 slices of speck
- 2 tablespoons of extra virgin olive oil
- 1 clove of garlic
How to make baked pasta and cauliflower
Clean the cauliflower, remove the outer leaves, remove the florets from the core, rinse the florets with fresh water and remove the dark florets if there are any.
Proceed with steaming the cauliflower (15 minutes), placing the perforated basket on a pan with boiling water.The basket must not touch the water, only the steam must reach the basket, and cover with a lid of the same size as the basket
In a separate pan put a clove of garlic and 2 tablespoons of extra virgin olive oil, brown the garlic and add the steamed cauliflower, sauté it in a pan for a minute to make it flavor, season with salt and put out the flame,
coarsely mash the cauliflower with a fork, so that it becomes a puree, boil the pasta and drain it a minute before the time indicated on the package, drain the pasta and pour it into a pan, add 3-4 tablespoons of bechamel, turn on the heat and turn so as to flavor the pasta.
Put the pasta in the ovenproof dish and add a little béchamel sauce while pouring it or between one layer and the other (if you choose a small but high dish),
on the surface put a little bit of spread béchamel and to complete a couple of tablespoons of grated Permigiano, bake at 200 ° with grill. Let it cool down and enjoy your meal!
WINE PAIRING: Savignon hills of Bologna
In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org
Baked pasta and cauliflower
Enjoy your meal!