Gratin of Rigatoni with Roasted Vegetables

Gratin of Rigatoni with Roasted Vegetables

Ingredients:

Rigatoni 175 g
Courgettes 2 pieces
Eggplant 1 piece
Tomatoes 450 g
Onions 1 head
Fresh red pepper 1 piece
Pepper fresh yellow 1 piece
Olive oil 3 tablespoons
Garlic cloves 2
Black olives, pitted 50 g
1 tablespoon capers
570ml milk
Wheat flour 40g
Mozzarella cheese 50g
Butter 40 g
Parmesan cheese 65g
Cayenne pepper to taste
Nut nutmeg to taste
Salt to taste
Ground black pepper to taste

Preparation:
Vegetarian Times

1. Zucchini and eggplant cut into pieces of 4 cm (do not remove the peel), put in a colander, sprinkling salt. Cover with a plate, put the load on top of an hour to drain excess liquid. Dry cloth.
2. Remove the peel tomatoes, cut into 4 pieces. Chop onion and peeled peppers seed pieces 4 cm.
3. Put zucchini, eggplant, tomatoes, peppers on a baking sheet, drizzle with olive oil and sprinkle with crushed garlic. The mixture is well mixed and spread evenly on baking sheet. Season with salt and pepper and bake at 240 degrees for 30-40 minutes.
4. While the vegetables are baked, you need to cook the sauce. In a saucepan pour the milk, add the flour, butter, cayenne pepper, mix well and put on low heat. Continuing to whisk whisk until the sauce comes to a boil and starts to thicken. Hold the pan over low heat for another 5 minutes. Add grated parmesan (leaving a tablespoon for decoration), mix the cheese is completely dispersed. Season with nutmeg, salt and pepper.
5. When the vegetables are almost ready, cook the rigatoni (rigatoni cooked no longer than 6 minutes in boiling water). Drain the water, to shift the pasta in a large bowl, combine with roasted vegetables, chopped olives, capers and cheese sauce.
6. In refractory form layers of pasta and put the grated mozzarella, sprinkle with remaining grated parmesan. Bake in the oven for 6 minutes at 200 degrees. Serve hot with a green salad and spicy sauce.
Cooking Light

Gratin of Rigatoni with Roasted Vegetables
Gratin of Rigatoni with Roasted Vegetables

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