Gratin of
Rigatoni with Roasted Vegetables
This recipe is a
good choice for a supper dish with no meat. Oven-roasted vegetables have a
magical, toasted, concentrated flavour, and they keep all their dazzling
colours intact. For strict vegetarians, exclude the anchovies.
Serves : 4
Ingredients:
6oz / 175g Rigatoni
1 Heaped tbsp Grated Parmesan
(Parmigiano Reggiano), for
the topping
FOR THE
ROASTED VEGETABLES:
2 Medium Courgettes
1 Small Aubergine
1lb / 450g Tomatoes,
skinned
1 Medium Onion,
peeled
1 Small Red Pepper,
deseeded
1 Small Yellow Pepper,
deseeded
3 tbsp Extra Virgin
Olive Oil
2 Cloves Garlic,
peeled and chopped
2oz / 50g Pitted Black
Olives, chopped
4 Anchovy Fillets,
drained and chopped
1 Heaped tbsp Salted
Capers or Capers in
Vinegar, rinsed and drained
2oz / 50g Mozzarella,
grated
Salt and Freshly
Milled Black Pepper
FOR THE
CHEESE SAUCE:
1 Pint / 570ml Milk
1½oz / 40g Plain Flour
1½oz / 40g Butter
Pinch of Cayenne Pepper
2oz / 50g Parmesan
(Parmigiano Reggiano),
finely grated
A Little Freshly Grated Nutmeg
Salt and Freshly
Milled Black Pepper
Instructions:
- Start
off by preparing the courgettes and
aubergine
an hour ahead of time: chop them into 1½ inch / 4cm chunks, leaving the
skins on, and layer them in a colander with a sprinkling of salt between each
layer.
- Then
put a plate on top and weight it down with something heavy, which will
draw out any excess moisture from the vegetables.
- After
an hour, squeeze then dry them in a clean tea cloth, then pre-heat the
oven to its highest setting.
- Now
quarter the tomatoes
and chop the onion
and peppers
into 1½ inch / 4cm chunks.
- Next,
arrange all the vegetables on the baking tray and sprinkle with the olive oil and
chopped garlic.
- Give
everything a good mix to coat all the pieces with the oil, then spread them out as much as possible.
- Season
with salt and
freshly milled black
pepper, then roast on a high shelf in the oven for 30 – 40 minutes,
until browned and charred at the edges.
- Now
make the cheese sauce – place the milk, flour, butter and cayenne pepper
into a medium saucepan and place it over a gentle heat.
- Then,
using a balloon whisk, begin to whisk while bringing it to a gentle
simmer.
- Whisk
continually until you have a smooth glossy sauce, and simmer very gently
for 5 minutes.
- Then
add the cheese
and whisk again, allowing it to melt.
- Then
season with salt,
freshly milled black
pepper and some freshly grated nutmeg.
- Meanwhile,
put a large pan of water on to boil for the pasta (see How to cook perfect pasta).
- About
5 minutes before the vegetables are ready, cook the rigatoni in the
boiling water for exactly 6 minutes – no longer.
- Drain
the pasta in a
colander, transfer it to a large mixing bowl and combine it with the
roasted vegetables, olives,
anchovies, capers and cheese
sauce.
- At
this point turn the heat down to Gas Mark 6 / 400°F / 200°C, leaving the
door open to let it cool down a bit quicker.
- Now
layer the mixture into the gratin dish, a third at a time, sprinkling the Mozzarella over
each layer and finishing with Mozzarella.
- Finally,
sprinkle the mixture with the heaped tablespoon of Parmesan.
- Bake
in the oven for another 6 minutes, and serve very hot with just a leafy
salad and a sharp dressing to accompany it.
- If
you want to make this ahead of time, it will need 35 – 40 minutes in the
oven at Gas Mark 6 / 400°F / 200°C to heat it through from cold.
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