Baskets of rigatoni with bechamel and cheese
with Gran Cucina Béchamel
Ingredients
add
remove
for 4 people
- Pumpkin 200 g
- Cauliflower 360 g
- Baby spinach 80 g
- Half rigatoni 280 g
- Smoked scamorza 120 g
- Gran Cucina Béchamel 800 g
- Goat cheese 60 g
- Grated Parmesan 60 g
- Butter 40 g
- Salt to taste
- Nutmeg to taste
add
remove
Parmesan basket
- 00 flour 40 g
- Grated Parmesan cheese 120 g
Preparation
- 4 people
- Difficult level
- 30 min
- Parmesan basket: Mix the flour with the Parmesan and press them well. Form 4 discs 2 mm high on parchment paper. Microwave for 90/120 seconds until golden brown. Immediately form the baskets of Parmesan with the help of 4 overturned glasses. Leave to cool.
- Clean the vegetables. Cut the pumpkin into cubes (about 4x4 mm). Leaf through the cauliflower into small flowers.
- Cook the pasta in abundant salted water with the cauliflower, add the spinach 1 minute before draining.
- Grate the smoked cheese. Mix it with the Béchamel Gran Cucina, the goat cheese, and the parmesan. Sprinkle with nutmeg to taste.
- Drain the pasta with the vegetables and add it to the cheese sauce. Mix well and add the raw pumpkin.
- Place in 4 greased single-portion moulds (or 4 casseroles) and brown in the oven at 180 ° C for 20-25 minutes.
- Remove from the mould and serve inside the parmesan wafer.
