Rigatoni gratin, ricotta & spinach
Mirto Marchesi
Après Verbier, le Tessinois Mirto Marchesi a ouvert le 1913 au Villars Palace, auréolé de 16 points en 2023. Désormais indépendant, il découvre le monde en moto et partage régulièrement ses découvertes gourmandes.
Ingrédients
Béchamel sauce
5 cl fresh whole milk
60 gr butter
50 gr flour ("00")
Salt and pepper
Rigatoni with spinach filling
800 gr rigatoni
600 gr spinach shoots
2 cloves garlic
500 gr fresh ricotta cheese
180 gr parmigiano reggiano
250 g English bacon
Olive oil
Salt and pepper
Préparation
Béchamel sauce
Melt butter in a saucepan. Add the flour and stir with a wooden spoon without letting it color. The flour should just thicken. Pour in the milk gradually, stirring constantly until the mixture thickens. Season with salt and pepper and cook for another ten minutes on low heat.
Rigatoni with spinach filling
- Heat two tablespoons of olive oil in a frying pan and add the crushed garlic. Cook for about a minute over high heat. Add the spinach and fry quickly. Season and remove from heat.
- Chop the spinach, mix with the ricotta and 170 g of parmesan cheese and place in a piping bag.
- Blanch the pasta in salted water for five minutes, drain and cool on a lightly oiled tray, then stuff each rigatoni with the spinach-ricotta-parmesan filling.
- Put some béchamel in an ovenproof dish, then place the stuffed rigatoni, cover with the rest of the béchamel and the previously fried bacon, and the rest of the parmesan. Bake for 25 minutes at 180°C.
