Broccoli Gratin with Grana Padano PDO

This warm dish made with Manica pasta, which has wide openings resembling sleeves, is perfect for winter, especially during Christmas. The pasta pairs beautifully with creamy sauces and hearty ingredients like broccoli and bacon.

Ingredients

1. Manica pasta: 320g
2. Broccoli: 500g
3. Grana Padano PDO Riserva: 100g
4. Bacon: 200g
5. Milk: 1 liter
6. Flour: 100g
7. Butter: 100g
8. Extra virgin olive oil: to taste
9. Nutmeg: to taste
10. Salt and pepper: to taste

Instructions

1. Sauté the Vegetables and Bacon: In a frying pan, heat some extra virgin olive oil. Add the broccoli (cut into small florets) and bacon, then sauté lightly until the bacon is crispy and the broccoli is tender.
2. Cook the Manica Pasta: Boil the Manica pasta in plenty of salted water until al dente. Drain the pasta and add it to the pan with the broccoli and bacon. Toss everything together and remove from heat. Season with salt, pepper, and add half of the grated Grana Padano PDO Riserva.
3. Prepare the Béchamel Sauce: In a saucepan, melt the butter over low heat. Gradually add the flour, stirring constantly to avoid lumps. Slowly add the milk while continuing to stir, creating a smooth béchamel sauce. Add nutmeg, and once the sauce has thickened, season with salt and pepper to taste.
4. Assemble and Bake: Spread a layer of béchamel sauce on the bottom of a gratin dish. Add the pasta and broccoli mixture on top, then cover with more béchamel sauce. Sprinkle with the remaining Grana Padano PDO Riserva and bake in a preheated oven at 200°C for 15-20 minutes until golden and bubbly.