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Pasta au gratin


Pasta au gratin (photo by Lydia Capasso)

This recipe, by a Neapolitan food blogger living in Milan, reminds us of our childhood.

by Lydia Capasso

This dish was prepared by my grandmother on Sunday morning. My grandfather wanted it to be seasoend with plenty of ingredients.

I used noodles but you may also use bucatini.

Ingredients for 8/10 people (baking-pan: 25 x 25)

700 g pasta
150 g Parmesan cheese, grated
200 g smoked provola cheese (let it rest in the fridge)
100 g cooked ham

For the bechamel
1 and a half litres of milk
100 g butter
100 g flour

For the peas
150 g fresh peas, shelled
onion, finely cut
50 g raw ham, cut into pieces
Extra virgin olive oil

Prepare the bechamel: dissolve the butter in a pan on a low flame, add the flour and mix until you obtain a smooth mixture. Remove from the heat, add the milk and keep mixing. Bring to a boil. Add salt.

Pasta au gratin (photo by Lydia Capasso)

Brown the onions with a trickle of oil, add the ham cut into small pieces, the peas and the salt and finish cooking.

Put a film of bechamel on the bottom of a pan.

Cook the pasta slightly underone (half the cooking time), strain and season with the bechamel (put two ladles apart) and a part of the grated Parmesan cheese.

Put half the pasta in the pan, cover it with the peas, the provola cheese and the cooked ham cut into small pieces, little Parmesan cheese and a film of bechamel.

Cover with the remaining pasta and bechamel, the remaining Parmesan cheese and a sprinkle of breadcrumbs.

Bake at 180C for about half an hour (until the surface becomes golden brown and crisp).

Let it rest for about ten minutes and serve.

Ps: this dish can be paired with Neapolitan white wines like Falanghina dei Campi Flegrei, Lacryma Christi (white), Biancolella or Forastera d’Ischia (l.p.)

Traduzione in italiano su