Mafaldotte® N°159

with Broccoli Raab, Light Béchamel & Pecorino



350 g Rummo Mafaldotte® N°159
500 g fresh turnip greens
2 garlic cloves
Extra virgin olive oil to taste
Chili pepper, ground, to taste
Salt and pepper, to taste
80 g pecorino cheese

For the béchamel sauce

500 g milk
25 g cornstarch
20 g extra virgin olive oil
Salt, to taste
1 grating of nutmeg


Sort and clean the broccoli raab. Toss the prettiest florets with olive oil and salt and spread on a baking dish covered with oven paper. Set aside. Blanch the remaining broccoli raab in salted boiling water together with one clove of garlic. Once blanched, remove them with a slotted spoon, chop and sauté quickly in a pan with hot olive oil, a garlic clove and ground chili pepper. Aside, prepare the béschamel. Dilute the corn starch with a few spoonfuls of cold milk, smoothing out the lumps. Bring the rest of the milk almost to the boil, then whisk energetically creating a vortex in which you pour the cornstarch mixture. The béschamel will thicken almost immediately. Turn off the heat, season with salt, a grating of nutmeg and a drizzle of extra virgin olive oil. Meanwhile, place the previously prepared florets in the oven on the ventilated grill setting, letting them crisp and brown. Cook the Mafaldotte®, drain them, and toss them in the pan with the sautéed broccoli raab. Spread the vegetable-pasta mixture in a baking dish, alternating layers with the béschamel. Place the crisped florets on top and cover all with a generous grating of pecorino. Place in a 190º C oven, on the ventilated grill setting, for 15-20 minutes until it begins to color and crisp at the edges. Serve hot.