Pasta and cauliflower au gratin, the traditional recipe

Pasta and cauliflower au gratin: the traditional Neapolitan recipe of pasta and cauliflower baked without eggs or bechamel. Quick and easy recipe.

Before moving on torecipeof the cauliflower pasta au gratin in the oven, let's talk aboutseasonality and raw material. Therepasta with cabbage au gratinit is a typical dish of the autumn-winter seasons, when it is possible to pick fresh cauliflower and, possibly, derived from organic farming or grown in your own garden. Cauliflower is a vegetable rich in micronutrients, vitamins, minerals and fibers; for all information on the nutritional properties of cauliflower: cauliflower nutritional and beneficial properties.

Cauliflower is low in calories and ingredients such as pasta (source of carbohydrates), cheese (lipid source) and possibly meat (protein source) are added to give substance to the dish. As is clear, it is a unique course as lasagna and cannelloni should also be.

In addition to recommendations on the choice of cauliflower (seasonal and from organic farming), there is no lack of advice on the type of pasta and cheeses to choose. For the Neapolitan recipe of pasta and cauliflower au gratinthe use of thereginelle, queens or malfaldine, it is a kind of pasta of Gragnano (province of Naples) with a format of Neapolitan origins. The queens bring back the texture of a crown on the plate, the format, in fact, seems to be inspired by the Queen Mafalda of Savoy.

The choice is not casual, apart from the Neapolitan origins, the mafaldine are indicated for the "lacingPerimeter which manages to perfectly hold the sauce, in our case the cauliflower. As for the cheeses to be used, we recommend provola di Agerola and Parmigiano Reggiano.

Other recipes based on cauliflower:

  • Grated cauliflower
  • Cauliflower risotto
  • Cauliflower flan

How to make au gratin pasta and cauliflower

After giving you information on the raw material to choose, let's move on to the practice and traditional recipe ofpasta and cauliflower au gratinalso known, in Naples, asnfurnat pasta and cabbage (pasta and cabbagebaked, baked).

Difficulty: easy
Preparation time: 30 minutes

Ingredients for 6 people

  • 1 cauliflower
  • 300 grams of provola di Agerola (or provola of your choice)
  • 200 grams of Neapolitan Salami (optional)
  • Parmesan cheese and pecorino
  • Garlic
  • Parsley
  • Bread crumbs
  • 300 grams of Reginelle di Gragnano (or other pasta of your choice)
  • Sorrento DOP extra virgin olive oil (or other extra virgin olive oil of your choice)

Tips for garnishing and obtaining a dish of great effect

If you have guests for lunch, you can choose an effective preparation and serve itpasta and cauliflower au gratinin smallterrines(small terracotta casseroles) or cocotte (small ceramic casseroles) single portion. You can prepare each bowl by buttering it, covering it with a blanched cabbage leaf at the base and, after adding the pasta, you can cover with other cauliflower leaves to be baked in the oven. For a faster recipe, you can use a single, large saucepan, it will not be necessary to butter it, the butter is only necessary in the case of the decoration with a cabbage leaf, so as not to "stick" the leaf to the bottom of the cocotte.

For a better effect, to be served individually with a set of cocotte with lid such as the set of 4 mini cocottas sold on Amazon at a price of € 19.68 with free shipping.

The preparation

  1. Cut the cabbage into chunks and chop the parsley.
  2. Fry the oil and garlic just slightly.
  3. Add a glass and a half of water and immediately after the cabbage and parsley. Cover with the lid and cook.
  4. Add more water and bring to a boil.
  5. Drop the pasta. N.B. if you use the Reginelle di Gragnano, these must be previously chopped. Cook for about 8 minutes (or in any case a couple of minutes less than the cooking time indicated on the package).
  6. Turn off the heat and add the provola previously cut into cubes and well drained, the sliced ​​salami and the parmesan.
  7. Pour into the bowl, sprinkle with breadcrumbs and a little more grated cheese (the ideal would be a mix of Parmesan and pecorino).
  8. You doau gratinin the oven at 180 ° (if ventilated) 200 ° (traditional) until the gratin is completed.

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Video: Easy Cauliflower Gratin - Martha Stewart (November 2021).