Pasta gratin with mortadella

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Pasta gratin with mortadella

Pasta gratin with mortadella

Ingredients:

 

  • 320 g maccheroni
  • 150 g mortadella
  • 80 g parmesan cheese to be grated
  • 20 g pecorino romano to be grated
  • 20 g butter
  • salt
  • black pepper

FOR THE BESCIAMELLA:

  • 500 ml milk
  • 50 g butter
  • nutmeg
  • 40 g flour 00

 

  • 20 g parmesan cheese to be grated

Preparation:

Put the butter in a saucepan, flavored with nutmeg, melt the butter and add the sifted flour by cooking everything for a few minutes, stirring constantly with a whisk, until a compact and dry mixture is obtained.

At this point remove the saucepan from the heat and add the hot milk mixing everything with a wooden spoon. Then put the saucepan on the stove, cook over low heat until the sauce has thickened.

Transfer the béchamel sauce into a bowl, add the pepper, the grated Parmesan and the pecorino and mix with a spatula to mix the sauce and let it cool. Cut the mortadella into cubes, add it to the béchamel sauce and keep the sauce aside.

Put a pot with plenty of salted water on the stove, bring to the boil and pour the macaroni, cook the pasta al dente, then drain it.

Season with the béchamel sauce and transfer it to a buttered ovenproof dish, season the surface with a few knobs of butter and a tablespoon of grated Parmesan. Cook the pasta in a preheated oven at 200 ° for 15 minutes and then gratin in grill mode for two minutes, the time to form a golden crust on the surface.

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