Tortiglioni au gratin with fennel and carrot
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 béchamel sauce
2 tbsp extra virgin olive oil
1 oz Parmigiano Reggiano cheese, grated
Dice the vegetables and sauté 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 béchamel 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.