Italian Pasta Gratin
A couple of Centuries ago, from my Mom side, my Great Great Grand Parents were from Sicily. Of course, I never got the chance to meet them, but I do feel a bit Italian somehow.
My Mom grew-up in Corsica, “L’Ile de Beauté”, she speaks Corsican or used to, its been a while. My Dad was the one to speak Italian fluently. It took me a few years of classes to have a good level in Italian, and since I have not practiced for a couple of years now, I won’t say I am fluent anymore, but I still watch my Italian cooking shows which are the best!
Pascaline is my wonderful Colleague from Guy Demarle in France and this is actually “La ricetta della nonna”, her Grandmother’s recipe. Don’t you love when a recipe gets passed down from generations? I sure do!
Buon appetito!
Italian Pasta Gratin
Ingredients
PASTA
- 10 oz pasta (Cooked al dente)
BÉCHAMEL SAUCE
- 1 oz (40 g) butter
- 1 tbsp flour (Heaping)
- 18 oz (500 g) milk
- 1/8 nutmeg (Dash)
- salt, pepper (season to taste)
- 3 tbsp tomato paste
FILLING
- 6 oz (170 g) mushrooms (Sliced and chopped)
- 6 oz (170 g) ham steak (dicced)
- 4 oz (115 g) shredded cheese
Instructions
- Preheat oven at 325F/160C.
PASTA
- Cook your pasta as indicated on the packet, al dente. 6min for me.
BÉCHAMEL SAUCE
- In a sauce pan, heat butter on medium until melted. Then add, flour.
- Add the nutmeg, salt and pepper (season to taste), and whisk in the milk. Continue to whisk until the Béchamel thickens (10-15min)
- Once the Béchamel is ready, pour half over your filling. Gently mix together.
- Mix the second half with the tomato paste. Set aside, keep warm.
FILLING
- Wash your mushrooms really well under cold water. Then, thinly slice them and chop them in smaller pieces. Place them in a mixing bowl.
- Dice the ham and add them to the mushrooms and shredded cheese.
ASSEMBLY
- On your workstation, place the perforated baking sheet and the Flexipan® on top.
- Pour your preparation by spreading gently until smooth.
- Bake for 25 minutes at 325F/160C and cover with your bonMAT™ half way so the gratin does not dry. (Every oven heats differently, monitor your gratin from 20min)
- Once your gratin is out of the oven, let it cool down for about 5-10min. Then, Unmold, pour the tomato/Béchamel sauce on top. Serve and Enjoy! Bon Appétit!
