Servings:
4
INGREDIENTS
- 3 carrots
- 3 zucchini
- 1 big aubergine
- 1 sweet pepper
- some peeled canned tomatoes
- 2 bay leaves
- ½ teaspon of sugar
- extra virgin olive oil q.s.
- salt q.s.
- pepper q.s.
- For the Asiago cheese béchamel
- 300 ml milk
- 30 g butter
- 30 g flour
- 50 g Asiago cheese
- nutmeg q.s.
- 30 g Parmesan cheese
- 320 g rings of homemade pasta
INSTRUCTIONS
- Peel the carrots, cut into slices and then into small regular cubes. Wash the zucchini, remove the ends and reduce them to small cubes. Do the same with the aubergine and the sweet pepper.
- In a non-stick wok put 6 tablespoons of oil, two bay leaves and cook over a low flame for a couple of minutes: then pour the vegetables, salt and cook for 40 minutes.
- Melt the butter in a pan and mix the flour. Separately bring the milk to a boil and add the roux in a single stroke, dissolve any lumps with a kitchen whisk, add salt, pepper and nutmeg. Cook for 5 minutes, then put the grated asiago inside, stir well and keep aside.
- Add some diced peeled tomatoes and the sugar to the vegetable sauce and finish cooking for 20 minutes. Cook the pasta al dente, drain it 3 minutes before cooking and season with the prepared sauce.
- Grease a baking pan, spread the pasta with the vegetables and put on generous béchamel sprinkled with plenty of grated cheese. Gratinate at 200°C for about 20 minutes.
