Buy online! Pick up at our warehouse or free delivery on orders over $99. Shop now!
Pasta au gratin with asparagus and ham
by: Margherita Romagnoli
- Preparation 15 min
- Cooking 20 min
- Portions 6 pers.
Ingredients needed
Serves 4 à 6
- 1 package Favuzzi ricciole
- 2 tbsp Favuzzi intense extra virgin olive oil + 4 tbsp for later
- 1 bunch asparagus, cut in pieces
- ½ onion, finely chopped
- 3 heaping tbsp butter + butter to grease the pan
- 3 tbsp flour
- 600 ml milk
- Salt, nutmeg (optional)
- ¾ cup (or more) natural ham, cut in small pieces
- 1 cup cheddar (or similar) cheese, grated or cut in small pieces
- About 5 tbsp grated parmesan
Products used in this recipe
Steps of preparation
- Preheat the oven to 200°C (400°F) and grease a baking dish with butter.
- Cook the ricciole in a pot of boiling salted water, following package instructions but reducing cooking time by 1 minute.
- Drain the pasta and transfer to a bowl with 2 tbsp olive oil. Set aside.
- In a pan, brown the onion in 4 tbsp olive oil for 4-5 minutes, stirring so it doesn’t dry out or stick.
- Add the asparagus and a pinch of salt, and cook 10-12 minutes, until the vegetables are tender but not too soft. Set aside.
- In a saucepan, melt the butter, add the flour and cook 1-2 minutes over low heat, stirring constantly.
- Add the milk, a pinch of salt and nutmeg, and stir until the bechamel thickens. Turn off the heat.
- Combine the asparagus and the ham with the pasta, then add the bechamel, the cheddar and 2 tbsp parmesan and mix well.
- Transfer the mixture to the baking dish, sprinkle with the remaining parmesan and bake for 10 minutes or so. Serve hot.
*Asparagus lovers may want to add a second bunch.
Other recipes that may be of interest to you
Favuzzi is also
A selection of
handcrafted products
of quality
A reference
on olive oil