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Au gratin with basil

Au gratin with basil

YOU WILL NEED

Béchamel fix

Cheese

Basil pesto

INGREDIENTS

1kg of penne or rigatoni

500g Béchamel Fix Sauce (Art. 43855)

80g Cheese Sauce (Art. 55735)

80g Basil Pesto (Art. 55653)

1/3 of a bunch of fresh basil or parsley

250g cherry tomatoes, halved

200g grated graviera cheese

700ml milk

1lt of water

COOKING INSTRUCTIONS

  1. With a whisk, beat the Béchamel Sauce with the milk and 500ml of water until stiff.
  2. Add the Cheese Sauce and the rest of the water in a small pan at a low heat, stir and bring to the boil. Remove from the heat and aromatise with Basil Pesto.
  3. Boil the pasta for 3/4 of the time normally needed, strain and allow to cool.
  4. Stir in the pasta with the cheese-basil sauce and add the graviera, cherry tomatoes, finely-chopped Basil and one spoonful of Béchamel. Season with salt and pepper.
  5. Grease the baking tray, add the pasta and then spread the bechamel on it. Roast at 200 °C until golden brown.

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