Gratinated pasta with cauliflower and nuts, that is a delicious collection of creamy bechamel cheese, broccoli ( or if you prefer you can use regular white cauliflower) rehearsed with raisins and pine nuts and a crumble of nuts and breadcrumbs. I'm going crazy: Let's say that the pasta gratin can be done in many ways, seasoning it in many different ways. This, however, is particularly delicate and flavorful: Obviously you should love the cauliflower that, combined with the crunch date from walnuts, makes a really tasty dish. Is’ delicious pasta dish and I would propose as a possible candidate for the holidays, for example for meatless Christmas dinner!
Ingredients for 4 people:
- 360 grams of sedanini rigati or other short pasta
- 1 small cauliflower or broccoli
- 750 milliliters of dense béchamel (for the bechamel recipe click here on basics)
- 15 grams pine nuts
- 20 grams raisins
- 4 Tablespoons extra virgin olive oil
- a pinch of nutmeg
- salt and pepper
- 60 grams of grated pecorino cheese Dop
- a clove of garlic
- 3 tablespoons of grated bread stale
- 10 chopped walnuts
- 30 grams of butter
- a little butter and bread crumbs for the bread pan
Clean cauliflower and divide it into peaks. Boil it in salted water and drain it al dente. Set aside some top for garnish and put the rest in a pan with oil, the garlic, the raisins and pine nuts: Brown over high heat for 10 minutes, fixing possibly salt and peppering all. When the cauliflower is golden set it aside. Prepare the bechamel (for the recipe click here on basics) and stir in a pinch of nutmeg and grated pecorino. Toast the walnuts in a pan together with the breadcrumbs.
Preheat oven to 200 degrees ventilated. Grease and sprinkle with a little grated bread a Loaf pan or mono portion containers (is very pretty served in white such as soufflés cocotte).
Boil the pasta in salted water and drain it al dente, about 5 minutes before cooking time indicated on the package. Pasta with cauliflower and bechamel and pour it into the mold you've chosen. Sprinkle the surface of the dough with the crumble of nuts and breadcrumbs, merge some flakes of butter and bake for 12-15 minutes. Let the dough rest 5 minutes before serving, decorating the Pan or the cocotte with cauliflower that you put aside.
THE PAIRING: We choose a Tuscan wine, a Monte Carlo bianco Doc produced by Vigna del Greppo, for this combination. Its aromas are reminiscent of the Hawthorn and PEAR, its taste is balanced and fresh.