Pennoni rigati au gratin

  • Difficulty


  • 350 g0SX0039
  • 1½ dl milk
  • 60 g grated Parmesan cheese
  • 100 g slice cooked ham
  • 1 pinch nutmeg
  • 30 g Butter
  • 1 dl single cream
  • salt and pepper
Pennoni Rigati n° 39


Melt 20 g of butter in a saucepan with the sieved flour; once golden pour the milk and the cream, gently simmer constantly stirring.Season with a pinch of salt, pepper and nutmeg, then simmer for another 10 minutes, always stirring.Remove the sauce from the heat, add 30 g of grated parmesan and fold in the ingredients.Chop the ham coarsely and keep it aside. Cook the pasta in a large saucepan with plenty of boiling salted water.Drain it al dente and season it with half of the sauce, mixing very well.Toss half of the pasta in a butter greased oven-proof dish, place the minced ham over it, a smattering of parmesan, then arrange the rest of the pasta in one layer.Finish the leftover sauce spreading it evenly all over the layer of pasta, pop the dish in a preheated oven at 200 °C for 10 minutes until au gratin. Serve warm.