Preparation Au gratin Casarecce with broccoli and stracchino cheese

Start by making the béchamel sauce.

Heat the milk in a small pan and without bringing it to boiling point. Melt the butter in another saucepan, add the flour and mix with a whisk to avoid lumps.

Add the hot milk a little at a time and continue cooking. Mix constantly until the sauce thickens.

Remove from the heat and adjust with salt, pepper and nutmeg.

Now you can think of broccoli!

Clean the broccoli and cut them into pieces. Cook them for about 10-12 minutes in a pot with boiling salted water.

With the help of a skinner transfer the cooked broccoli in cold water. Drain and set aside.

Now cook the casarecce directly in the water in which you cooked the broccoli. Drain when al dente and season with the béchamel sauce.

Put the pasta in a baking tin and add the stracchino cheese using a tablespoon and the grated parmigiano cheese. Put in the pre-heated oven and let cook for about 15 minutes, until slightly browned.