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Bucatini and Cauliflower Casserole

Bucatini and Cauliflower Casserole
  • 1 lb. bucatini pasta
  • 2-3 oz. prosciutto ham (unsliced)
  • 3 tbsp butter
  • 1/4 cup bechamel sauce
  • 1/4 cup grated parmesan cheese
  • 1 cauliflower
  • 2 fresh tomatoes (roma, preferably)
  • 1 onion
  • 1 cube meat bouillon
  • salt, pepper

  • 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)