Baked pasta and cabbage au gratin with speck

Difficult

90 minutes

4 people

Recipe made with:

Fresh Deli “Speck Alto Adige PGI”

Ingredients:

1 cabbage
400 g of ridged pasta
1 liter of whole milk
50 g butter
100 g flour
200 g provola cheese
150 g of Beretta speck
Salt, oil, grated Parmesan cheese, breadcrumbs

Preparation:

Method: Wash and clean the cabbage, boil it, and drain it. Fry it in extra virgin olive oil and garlic in a pan.

Meanwhile, prepare the béchamel sauce by placing the butter and flour on the heat, stir with a wooden spoon and when it becomes creamy, slowly add the milk, season with salt and cook over low heat until you obtain a very smooth béchamel sauce. At this point, take the cabbage and blend it, adding half of the béchamel sauce.

Now mix the pasta with the béchamel sauce and creamed cabbage. Put a ladleful of béchamel sauce on the bottom of a baking dish, make a layer of pasta, add the slices of speck and provola cheese. Continue until all the ingredients are used up.

Sprinkle Parmesan cheese and breadcrumbs over the top layer. Bake at 180°C for 30 minutes. Bon appetit :) If you liked our Speck recipe, try it, share it with your friends, and post a photo with #BerettaLovers. The best photos will be posted on Beretta Instagram profile.

Enjoy your meal!

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Baked pasta and cabbage au gratin with speck

Ingredients:

Preparation:

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