Merkki: Gragnano in corsa

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Pasta Gragnano, that something extra that makes it preferable, even abroad, its respect for ancient wisdom, knowledge of the best meal, strictly wheat in traditional extrusion dies, the wide variety of formats more than 140, many of whom invented in Gragnano, crystal clear water of the Mons Lactarius, alredy praised by ancient Roman writers, and passion for this craft that unites entrepreneurs and workers, who over the centuries, thousands of difficultiesand sacrifices for generations, have made an Art. The White Art.

Cooking time :10 minutes

Pennoni au gratin

Melt 20 g of butter in a saucepan with the sieved flour; once golden pour the milk and the cream, gently simmer constantly stirring. Season with a pinch of salt, pepper and nutmeg, then simmer for another 10 minutes, always stirring. Remove the sauce from the heat, add 30 g of grated parmesan and fold in the ingredients. Chop the ham coarsely and keep it aside. Cook the pasta in a large saucepan with plenty of boiling salted water. Drain it al dente and season it with half of the sauce, mixing very well. Toss half of the pasta in a butter greased oven-proof dish, place the minced ham over it, a smattering of parmesan, then arrange the rest of the pasta in one layer. Finish the leftover sauce spreading it evenly all over the layer of pasta, pop the dish in a preheated oven at 200 °C for 10 minutes until au gratin. Serve warm.