Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 50 minuti |
Ingredients
| 600 g | Cauliflower |
| 100 g | diced bacon |
| 400 mL | bechamel Sterilgarda |
| Q.b. | grated cheese |
| Q.b. | breadcrumbs |
| Q.b. | extra virgin olive oil |
| Q.b. | table salt |
Preparation
- Cut the cauliflower florets and boil them in salted water for about ten minutes.
- Brown the diced bacon in a pan with a little oil.
- Once cooked, drain the cauliflower and sauté it in the pan together with the bacon.
- Leave to flavour for a couple of minutes on the heat, stirring occasionally.
- Take the Sterilgarda Béchamel and assemble the tray of gratinated cauliflower.
- Spread a base of béchamel sauce in a baking dish and pour the cauliflower and bacon mix on top.
- Make sure the bacon is evenly distributed.
- Finish by pouring all the remaining béchamel sauce over the mixture.
- Sprinkle everything with grated cheese and breadcrumbs.
- Bake for 35 minutes at 190°C.
- Remove from the oven and serve the Cauliflower Gratin while still hot.
Roll out the shortcrust pastry in a previously oiled round baking dish and keep it in the refrigerator until ready to use. Clean the courgettes and cut ...
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