Ingredients with Measurements:
- 1 pound Valcasotto pasta
- 1 head of broccoli, cut into small florets
- 1/2 cup Fontina cheese, grated
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Colander for draining pasta
- Baking dish for baking the pasta
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the Valcasotto pasta and cook for 8-10 minutes or until al dente. Drain the pasta and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, whisking constantly.
4. Slowly add the milk, whisking constantly to prevent lumps from forming. Add the nutmeg and continue to whisk until the sauce thickens, about 5-7 minutes.
5. Add the Fontina cheese and Parmesan cheese to the sauce and stir until melted and smooth.
6. Add the broccoli florets to the cheese sauce and stir to coat.
7. Add the cooked pasta to the cheese and broccoli mixture and stir to combine.
8. Transfer the pasta mixture to a baking dish and bake for 20-25 minutes or until the top is golden brown and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 54g
Protein: 20g
Sodium: 400mg
Substitutions for ingredients:
- Valcasotto pasta: any other short pasta such as penne or rigatoni
- Fontina cheese: Gruyere or Emmental cheese
- Broccoli: cauliflower or asparagus
Variations:
- Add cooked chicken or shrimp to the pasta mixture for a protein boost.
- Use different types of cheese such as cheddar or mozzarella.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become too soft when baked.
- Use a good quality cheese for the best flavor.
- If the cheese sauce is too thick, add a little more milk to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Valcasotto with Broccoli and Fontina in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle with chopped fresh parsley or basil before serving.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thin, add a little more flour to thicken it up.
- If the pasta is too dry, add a little more milk to the cheese sauce.
Food safety advice:
Be sure to cook the pasta and broccoli to the proper temperature to avoid any foodborne illness.
Food history:
Valcasotto pasta is a type of short pasta that originated in Italy. Fontina cheese is a semi-soft cheese that is also from Italy.
Flavor profiles:
Creamy, cheesy, nutty, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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Region: Italian