The protagonist of this recipe: Brigante
Ingredients
4 people- Penne rigate 320 g
For the cheese sauce
- Butter 50 g
- Flour 1.5 tablespoons
- Milk ½ l
- Salt 2 teaspoons
- Brigante 300 g
- Pecorino Romano PDO 150 g
For cooking au gratin
- Breadcrumbs 150 g
- Melted butter 50 g
Method
Put a pot with plenty of salted water on the stove and as soon as it boils add the pasta.
For the cheese sauce, put the butter in a small saucepan and once melted, add the flour until it forms a cream to which you will add milk little by little.
Cut the cheese into small pieces and add them to the butter and milk base, stirring slowly until the cheeses are completely melted.
Drain the pasta and add it to the Brigante cheese cream, mix carefully and spill it in an oven pan.
Cover with a few flakes of butter and a handful of breadcrumbs and bake for 20 minutes at 180°. Serve very hot.
RECIPE BY: Luisa Bayre and her staff
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