Stuffed caccavelle in the oven
Baked stuffed caccavelle with zucchini, minced meat and mozzarella are a delicious and original first course on Sundays. Caccavelle are a particular shape of pasta, absolutely unique in weight and size, ideal to be stuffed in many different ways. In this case I used sautéed zucchini, mozzarella and meat and lots of béchamel to tie everything together, obtaining a rich and delicious dish but at the same time delicate and elegant. The particular shape of this pasta will allow you to have practical single portions whether you decide to bake them individually in small bowls, or whether you decide to use a single pan, in any case you can serve each diner their own caccavella.
Ingredients
Caccavelle 4minced meat 150 g small zucchini 4 mozzarella 130 g milk 300 ml butter 30 g flour 30 ghalf onion extra virgin olive oil salt white wine 40 g grated Parmesan cheese 4 tablespoons
Preparation
Boil the water for the pasta and in the meantime brown the thinly sliced onion with 2-3 tablespoons of oil. Add the minced meat to brown it well. When it is well browned, add the white wine and let it evaporate. Then continue cooking and towards the end season with salt. Let's prepare the béchamel sauce. Put the milk on the stove and in another pan melt the butter and add the flour, stirring to prevent lumps from forming. Gradually add the hot milk to the butter and flour. Turn constantly until the béchamel has thickened. Cut the zucchini into slices and cook them in a pan with a drizzle of oil. Add salt and a few fresh mint leaves. Once cooked, turn off the heat and add half of the béchamel sauce to the zucchini. Cook the caccavelle in salted water. Once cooked, drain them and place them in single-portion pans on the base of which you have put 1 tablespoon of béchamel sauce. Stuff the caccavelle starting with the zucchini. Then add the meat. Add the diced mozzarella. Complete with another layer of zucchini and the rest of the béchamel kept aside. Sprinkle the caccavelle with Parmesan cheese and bake them at 180° for about 25 minutes. Serve the caccavelle very hot!
Baked stuffed caccavelle with zucchini, minced meat and mozzarella are a delicious and original first course on Sundays. Caccavelle are a particular shape of pasta, absolutely unique in weight and size, ideal to be stuffed in many different ways. In this case I used sautéed zucchini, mozzarella and meat and lots of béchamel to tie everything together, obtaining a rich and delicious dish but at the same time delicate and elegant. The particular shape of this pasta will allow you to have practical single portions whether you decide to bake them individually in small bowls, or whether you decide to use a single pan, in any case you can serve each diner their own caccavella.
Ingredients
Caccavelle 4
minced meat 150 g
small zucchini 4
mozzarella 130 g
milk 300 ml
butter 30 g
flour 30 g
half onion
extra virgin olive oil
salt
white wine 40 g
grated Parmesan cheese 4 tablespoons
Preparation
Boil the water for the pasta and in the meantime brown the thinly sliced onion with 2-3 tablespoons of oil. Add the minced meat to brown it well. When it is well browned, add the white wine and let it evaporate. Then continue cooking and towards the end season with salt. Let's prepare the béchamel sauce. Put the milk on the stove and in another pan melt the butter and add the flour, stirring to prevent lumps from forming. Gradually add the hot milk to the butter and flour. Turn constantly until the béchamel has thickened. Cut the zucchini into slices and cook them in a pan with a drizzle of oil. Add salt and a few fresh mint leaves. Once cooked, turn off the heat and add half of the béchamel sauce to the zucchini. Cook the caccavelle in salted water. Once cooked, drain them and place them in single-portion pans on the base of which you have put 1 tablespoon of béchamel sauce. Stuff the caccavelle starting with the zucchini. Then add the meat. Add the diced mozzarella. Complete with another layer of zucchini and the rest of the béchamel kept aside. Sprinkle the caccavelle with Parmesan cheese and bake them at 180° for about 25 minutes. Serve the caccavelle very hot!
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