Tortiglioni au gratin with fennel and carrot

553 Views
 
MASTERY Level
30 min
554 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

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

Preparation

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.

sustainable recipe Dry Short Vegetarian
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

Click here
Would you like to be updated about the gourmet world news? Sign up.
Login