Cooking Instructions
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Step 1
Preheat oven to 220 degrees C (425 degrees F).
Step 2
Peel the skin off the
Italian Pork Sausages with Fennel (4)
and break down the mince into small balls.
Step 3
Cut the
Broccoli (2 heads)
into small pieces, stalks too, and then boil for around 15 minutes.
Step 4
Melt
Butter (1/4 cup)
and add
All-Purpose Flour (1/3 cup)
, then whisk well to ensure you minimize lumps. Using
Milk (2 cups)
, bring to stir in a small amount at a time over heat.
Step 5
Add
Ground Nutmeg (1 pinch)
. Keep adding the milk and whisking until it becomes creamy. Set aside.
Step 6
Put a frying pan on the stove over medium heat. Add
Extra-Virgin Olive Oil (as needed)
. Add
Fresh Rosemary (1 sprig)
and using a wooden spoon, mix it through the oil and around the pan so it infuses.
Step 7
Remove the rosemary and then add the cooked broccoli. Let it saute until broccoli beomes really soft and squash it down with a wooden spoon. Add the mini sausage balls and make sure they brown well and cook through.
Step 8
In the meantime, bring five liters of water to boil and add a good pinch of rock salt before adding the
Rigatoni (1.1 lb)
. Cook the pasta for 2 minutes less than the recommended time so it is still al dente. Strain.
Step 9
Mix together broccoli, sausage, and pasta. Mix well. Add some bechamel sauce through and mix again. Spoon mixture into a baking tray creating a layer. Add some bechamel sauce along with
Fresh Mozzarella Cheese Ball (to taste)
. Layer pasta and cheese to create layers.
Step 10
Grate
Parmesan Cheese (to taste)
over the top. Bake in the oven for 15 minutes.
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