Two broccoli rigatoni with gorgonzola and bettelmatt
Instructions
Boil al dente the florets of broccoli; braise them with garlic and oil; salt.
Boil pasta al dente.
Heat the sauce previously prepared and dissolve two sliced cheeses.
Drain the pasta and transfer to a baking dish greased hot; stir in the vegetables and pour the cheese sauce.
Pepper and Grill in the oven.
Ingredients and dosing for 4 persons
- 320 g of type pasta conchiglioni (large shells)
- 500 g of florets of broccoli romano and siciliano
- Garlic
- Olive oil extra virgin
- Bechamel
- 80 g of bettelmatt cheese
- 60 g of gorgonzola cheese
- Salt
- Pepper