Baked pasta, with broccoli and bacon. An easy recipe, rustic and delicious. The word 'mess’ He has always attracted me, because at first glance its meaning would be negative: My mother always told me that I am a clumsy, a troublemaker and that spreads chaos. He has a point, I must admit. But this word, linked to dishes such as the mess of lasagne, becomes irresistible. In Sicily we have a great tradition of 'messes’ macaroni, or pasta, dressed in red with a sauce or a simple tomato sauce or white, based béchamel. This is just a mess in white and I made with Sicilian broccoli, smoothies and mixed with béchamel sauce. Then, I seasoned it all with smoked cheese and bacon coppata, I prefer to that tense, fatter.
The Sicilian broccoli, I love you very much, They have a delicate flavor and I recommend you always buy the ones that have many small flowers and leaves, because they are good and most are grown in field. If you want, Here you can find other RECIPES WITH BROCCOLI SICILIANI how delicious LASAGNE BROCCOLI AND SCAMORZA.
Easy to prepare, ila baked pasta with broccoli and bacon is a rustic and delicious dish, you can also do with a day in advance and refrigerate until ready to cook it in the oven. Provided that the very scoliate pasta al dente. I suggest you use a very large pasta shape, such as rigatoni or Paccheri, because the béchamel cream and broccoli can be slipped into the dough and makes delicious bite. At this point, I leave you advising you to have a look at all my OF LASAGNE OVEN-BAKED PASTA RECIPES and and I wish you good day.
PASTICCIO TO THE FORNO WITH BROCCOLETTI AND PANCETTAPrint This
- 350 grams of short pasta large format (rigatoni, paccheri)
- 800 grams of broccoli
- 150 grams of bacon coppata
- 200 grams of smoked cheese
- salt and pepper, to taste
- 80 grams of grated Parmigiano Reggiano PDO
- FOR béchamel
- 1 litre of full cream milk
- 40 grams butter
- 70 grams cornstarch, Cells o farina 00
To prepare the pie baked with broccoli and bacon, you must first clean the broccoli, removing the tough and fibrous parts. Carefully wash the flowers and leaves and boil them in salted water. Drain and let cool.
For the bechamel, put the butter in a saucepan and melt, then add the cornstarch (one to frumina), stirring until you obtain a smooth cream (Roux). Pour the milk into a saucepan and bring to a boil. Pour the milk little on the butter mixture and cornstarch and stir until you have a runny batter without lumps. Combine the remaining milk, a bit 'of salt and cook the white sauce over low heat, stirring constantly, until not become thick sauce,
Set aside some top of boiled broccoli and blend the rest. Mix the puree of broccoli with white sauce, so as to obtain a homogeneous sauce. Cover with plastic wrap for food in contact and allow to cool.
Fry the bacon in a preheated pan coppata, no other fats, until it will become crisp. Chop the smoked scamorza.
Boil the pasta in salted water: I recommend draining the pasta al dente, Why then must Cook in oven. I recommend you cook half the time indicated on the package.
Season the pasta with white sauce with broccoli and a little’ grated Parmesan cheese, Spread half of dough in the pan, cover with pieces of smoked cheese and bacon coppata browned and cut into little pieces. Finally Cover with the rest of the dough and decorate with the tops of broccoli that had put aside.
Bake at 180 degrees static preheated oven for 25 minutes or until the surface of the pie baked with broccoli and bacon is golden. Bon appétit!