Gratinated pasta with cauliflower and nuts, that is a delicious collection of creamy bechamel cheese, Romanesco 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 about it: 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 béchamel recipe click here on basics)
- 15 grams pine nuts
- 20 grams raisins
- 4 tablespoons of extra virgin olive oil
- a pinch of nutmeg
- salt and pepper to taste
- 60 grams of grated Dop seasoned pecorino
- a clove of poached garlic
- 3 tablespoons of grated bread stale
- 10 chopped walnuts
- 30 grams of butter
- a little butter and breadcrumbs for the 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, 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 béchamel (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 the oven to 200 degrees fan assisted. 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 plenty of 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 COMBINATION: We choose a Tuscan wine, a Monte Carlo bianco Doc produced by Greppo vineyard, for this combination. Its aromas are reminiscent of the Hawthorn and PEAR, its taste is balanced and fresh.
9 comments
beautiful recipe!!! would make a good result even with broccoli instead of green cauliflower? Thank you
Hello Tiziana you all I would say is that you can try with broccoli. Ripasserei them with a little anchovy and I would flavour with Parmesan. Let me know!
Mamma mia your recipes are always a goodness!Your blog has become a drug to me!
Thank you!
Simona
ciao, I thought I'd do this first on the evening of 24, I would like to enter the fish. which one do you recommend? tuna or anchovies can be fine? Thank you
Hi Laura and welcome! I think we will eat the same thing the 24 evening! If you want to add some fish, I would see a fish boiled meat: tuna, salmon, Atlantic bonito, monkfish. Minus the anchovies, risks that down a little’ too. The fish you could cut it into pieces and insemolarlo simply, then scald it in olive oil and distribute it between two layers of dough, in order to have a heart to surprise… I hope I have been useful to you. Greetings, Ada
I too now pasta gratin!!!!!:) your I really like a lot!!!!! congratulations and thanks for the idea!!! A big kiss my dear!
Then run to see! A hug, Ada
excellent preparation Ada, This is a dish that I very willingly because I love cabbage, I however do it with cauliflower the white one, though I lacked the walnut crumble, will try it…u hug
Hi Tamara! I love the white cauliflower, but my partner says that the romanesco it smells weaker and therefore prefer it. I have to say, but, that beauty romanesco wins 10 to zero! A hug, Ada