RECIPES WITH CHEESE
Macaroni pasta au gratin with sausage and graviera cheese
INGREDIENTS (serves 4 people)
1 pack rigatoni
200 ml STAMOU fresh cow’s milk
250 g STAMOU graviera cheese, grated
200 ml cream
½ onion, finely chopped
250 g sausages (skinned) and finely chopped
125 ml red wine
200 g chopped canned tomatoes
30 g butter
30 g flour
1 tsp chili flakes (optional)
2 sprigs basil
Olive oil
METHOD
- Heat the olive oil and sauté the onion for 4-5 minutes.
- Add the sausage and continue sautéing for 2-3 minutes.
- Deglaze the pan with the wine, while stirring for 1-2 minutes.
- Add the tomato, some chili flakes, a little finely chopped basil, and simmer for 15-20 minutes.
- Melt the butter over a medium heat, add the flour, and then slowly add the cream and the milk. Stir until the mixture begins to thicken.
- Stir in half of the graviera cheese.
- Boil the rigatoni for 2-3 minutes (less than indicated on the packet). Drain and place in a cast iron pan.
- Pour the sausages and sauce over the pasta and stir.
- Drizzle with the béchamel sauce and sprinkle with the rest of the graviera cheese.
- Bake at 180oC for 15-20 minutes, until golden brown.
- Garnish with basil leaves and serve.
@stamoudairy
