Baked pasta with speck and gorgonzola

Name: Baked pasta with speck and gorgonzola
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Mezze Maniche Rigate pasta 13.2 oz; Speck single slice 2.6 oz; Gorgonzola cheese sweet 2.5 oz; Grana Padano PDO cheese to grate 1.8 oz; Extra virgin olive oil to taste; Fine salt to taste; Whole milk 2 cups; Gorgonzola cheese 2.6 oz; Butter 3 ½ tbsp; Type 00 flour 0.4 cup; Fine salt to taste; Grana Padano PDO cheese to grate to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Valeria Ciccotti

Whether it is white or red, simple or messy, with or without béchamel, baked pasta is always good! And if it is baked pasta with speck and gorgonzola, success is more than guaranteed: the creaminess of gorgonzola pasta combines with the saltiness of speck and the crunchy touch of gratin for an appetizing and tasty first course. Discover how easy it is to prepare gorgonzola béchamel and unleash your creativity to create new variations using your favorite cheese... but first, we invite you to try the recipe and tell us if baked pasta with speck and gorgonzola meets your expectations!

Looking for a vegetarian version? Here's the recipe for gorgonzola pasta baked au gratin!

INGREDIENTS

Mezze Maniche Rigate pasta 13.2 oz (375 g)

Speck 2.6 oz (75 g) - single slice

Gorgonzola cheese 2.5 oz (70 g) - sweet

Grana Padano PDO cheese 1.8 oz (50 g) - to grate

Extra virgin olive oil to taste

Fine salt to taste

Gorgonzola béchamel: Whole milk 2 cups (500 g); Gorgonzola cheese 2.6 oz (75 g); Butter 3 ½ tbsp (50 g); Type 00 flour 0.4 cup (50 g); Fine salt to taste

For sprinkling: Grana Padano PDO cheese to taste - to grate

Preparation

How to prepare Baked pasta with speck and gorgonzola

To make the baked pasta with speck and gorgonzola, first prepare the gorgonzola béchamel: melt the butter in a saucepan 1 while separately heating the milk. Once the butter has melted, add the flour all at once 2 and quickly stir with a whisk to obtain the roux 3.

At this point, pour in the hot milk 4 and let the mixture thicken over low heat, continuing to stir for about 10 minutes 5. Finally, add salt and the cubed gorgonzola 6, stirring again to blend it in.

Set aside the béchamel and move on to the speck: after cutting it into strips about 0.4 inches thick 7, place it in a pan with a drizzle of oil 8 and sauté it for 5 minutes over high heat until crispy and golden 9.

Meanwhile, cook the pasta in salted boiling water 10. Drain the pasta al dente and transfer it to a bowl, then add the gorgonzola béchamel 11. Mix well and also add the speck 12.

Finally, season with grated Grana 13 and mix everything. Pour the pasta into a baking dish 14, level the surface, and add the gorgonzola chunks 15.

Sprinkle with grated Grana and bake in a preheated static oven at 392°F for 15 minutes 16. Once golden, remove from the oven 17 and serve your baked pasta with speck and gorgonzola while still hot 18!