Ingredients for 4 servings:
- 800g Mezzani di Gragnano Igp
- 750g of Brussels sprouts
- 350g sweet Gorgonzola
- 100g of pine nuts
- 1 liter of whole milk
- 50g of butter
- 100g of 00 flour
- Nutmeg and marjoram to taste
- 1 garlic clove
- Parmigiano Reggiano to taste
- 2 tbs EVO oil
- Salt and black pepper to tast
Directions:
Wash and cut the sprouts into quarters, brown them in a pan with evo oil and a clove of garlic. Prepare the béchamel with the butter, flour, hot milk and nutmeg
Break the Mezzani by hand into several parts and cook them al dente in boiling salted water
Season the pasta with the béchamel sauce and fill the first layer of a baking tray
Continue the layers alternating with flakes of Gorgonzola, grated Parmigiano, pinenuts and sprouts
Finish with a generous layer of béchamel and Parmigiano and bake at 180°C for 40 minutes. Plate and serve.
