Penne a candela au gratin with Caciocavallo cheese

  • 难易程度


  • 320 g0SX0340
  • 120 g strong Pecorino cheese, grated
  • 55 g Butter
  • 100 g caciocavallo cheese
  • ½ l milk
  • 1 pinch nutmeg, grated
  • salt and pepper
Penne a Candela n° 340


Cook the pasta in a large saucepan with plenty of boiling salted water.Drain it when very al dente. In a saucepan melt 40 g of butter; add the flour first, stirring with a wooden spoon to prevent lumps, then fill with enough milk to cover.Bring the sauce to the boil, adding a bit more milk the if it thickens too much; season it with a smudge of nutmeg, add salt and pepper then remove the sauce from the heat.Drain the pasta by now al dente, season it with the sauce, the pecorino and mix well.Grease a serving pyrex dish with the butter, pour the pasta over it cover with the segments of caciocavallo.Put in a preheated oven at 200 °C and cook au gratin for 10 minutes or until the top is a golden brown crust. Remove the dish from the oven and serve in the pyrex dish.