Ingredients 1 lb. bucatini pasta2-3 oz. prosciutto ham (unsliced)3 tbsp butter1/4 cup bechamel sauce1/4 cup grated parmesan cheese1 cauliflower2 fresh tomatoes (roma, preferably)1 onion1 cube meat bouillonsalt, pepper Preparation Dice the prosciutto and saute’ in the butter with the sliced onion.Steam the cauliflower briefly in a separate pan. Cut off the cauliflower tips and add to the saute’d prosciutto with salt and pepper.Continue cooking at a low flame, add the tomatoes cut into cubes, and add the bouillon broth.Bring a pot of salt water to a boil and add the bucatini. Drain when done.Place on a serving dish and add the cauliflower sauce. Add the bechamel sauce and sprinkle grated parmesan cheese before serving. Serves four. Recipe Courtesy of Italian Harvest (suppliers of our wonderful pastas)
Bucatini and Cauliflower Casserole
Ingredients
Preparation
Recipe Courtesy of Italian Harvest (suppliers of our wonderful pastas)