Baked Chifferi Rigati with Cauliflower and Fior di Latte

Method

1. 1

   Heat the oven to 200°C. Bring a large pot of salted water to a boil. Blanch the cauliflower for 4 minutes, until barely tender. Lift out the florets with a slotted spoon and let them drain well. Keep the water boiling for the pasta.Heat the oven to 400°F. Bring a large pot of salted water to a boil. Blanch the cauliflower for 4 minutes, until barely tender. Lift out the florets with a slotted spoon and let them drain well. Keep the water boiling for the pasta.

   Start 4 min timer
2. 2

   Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes. Pour in the milk gradually, whisking until smooth. Simmer gently for 5–7 minutes until the sauce lightly coats a spoon. Season with salt, pepper and nutmeg.

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3. 3

   Cook the chifferi in the cauliflower water for about 2 minutes less than the packet directs. Drain well. Fold the pasta and cauliflower into the béchamel with half the Parmigiano. Spread half the mixture in a 20 × 30 cm baking dish, tuck in the mozzarella and add the rest of the pasta. Scatter the remaining Parmigiano over the top.Cook the chifferi in the cauliflower water for about 2 minutes less than the packet directs. Drain well. Fold the pasta and cauliflower into the béchamel with half the Parmigiano. Spread half the mixture in a 7¾ × 11¾ in baking dish, tuck in the mozzarella and add the rest of the pasta. Scatter the remaining Parmigiano over the top.

   Start 2 min timer
4. 4

   Bake for 16–20 minutes, until the sauce bubbles at the edges and the top is golden. Let the pasta rest for 5 minutes before serving.

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