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Recipes
Baked Ziti
- Pack of rigatoni pasta
- 300 grams spinach, rinsed & coarsely chopped
- 2 broccoli heads, divided into flowers
- 5 garlic cloves
- Half a lemon, zested
- 100 grams grated mozzarella
- 100 grams caciocavallo
- Cup grated parmigiano
- 200 grams ricotta
- 50 grams butter
- Salt & pepper
- A pinch of nutmeg
- Bechamel sauce
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Bechamel Sauce
- 50 grams butter
- 2 spoons flour
- Cup of milk
Melt butter in a tiny pot on a medium flame, add flour and keep mixing until they are both fully divided with no lumps. Gradually add milk while stirring, it will slowly open your flour & butter mixture into a soft and curvy creme (filter if there are any lumps left)
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Heat a big pot of salted water
Poach broccoli for three minutes and insert in icy water
Cook rigatoni in the same water, al dente – when it’s ready, filter out and sprinkle a bit of olive oil
Melt butter in a tiny pot on a medium flame, add two chopped cloves of garlic and spinach, turn the flame up and stir till spinach shrinks, add lemon zest
In a bowl, mix broccoli, spinach, bechamel, ricotta, mozzarella, salt & pepper, nutmeg
Grease a pyrex with butter and build layers – first – pasta; second – bechamel, vegetables, cheese; third – pasta; fourth – rest of mixture
Sprinkle caciocavallo and parmesan over and bake in a 180 degrees preheated oven for 40 minutes, or till upper surface area is golden
Wait 15 minutes for stabilization, serve with a spoon of fresh ricotta and a chopped mint, garlic & olive oil salsa