Cannaroni au gratin

  • Difficulty


Cook the pasta in a large saucepan with plenty of boiling salted water. Next, prepare the bèchamel: in a small pan melt 50 g of butter.First add the flour, constantly stirring to prevent lumps, add the cold milk; then bring the sauce to the boil, adding another dash of milk in case it thickens too much.Sprinkle a pinch of nutmeg, season with salt and pepper and remove the sauce from the heat.Drain the pasta al dente, mix it with the bèchamel and the pecorino cheese and stir well.Grease a pyrex dish with the leftover butter, pour the pasta in it then cover it with the thin slices of caciocavallo.Put the backing tin in a preheated oven at 200 °C and cook au gratin for 10 minutes, until the top becomes golden and crusty.After 10 minutes, remove the dish from the oven and serve immediately.