Tortiglioni au gratin with fennel and carrot

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Livello MASTERY
30 min
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Livello MASTERY
4 Persone
30 min
INGREDIENTI: per 4 persone

10 oz Barilla Tortiglioni or a mix of short dry pasta, to finish some packs left in the pantry

7 oz fennel

3.5 oz carrots

1 red pepper

1 spring onion

1.8 oz diced Pancetta

17 oz bƩchamel sauce

2 tbsp extra virgin olive oil

1 oz Parmigiano Reggiano cheese, grated

PREPARAZIONE:

Dice the vegetables and sautƩ in a pan with a ribbon of oil and diced Pancetta, add a pinch of salt.

In the meanwhile, boil the pasta and drain when al dente.

Mix the pasta with the boiled vegetables and blend in with the bƩchamel sauce.

Place the pasta dressed inside cocottes for individual servings, sprinkle with Parmigiano Reggiano grated and bake au gratin in the oven until the surface turns golden and crunchy.

sustainable recipe Dry Short Vegetarian
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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