Cauliflower, pancetta and taleggio bake
NUTRITION: PER SERVING
FAT: 25.4G (13.2G SATURATED)
CARBOHYDRATES: 79.9G (12.4G SUGARS)
20g unsalted butter, plus extra to grease
100g pancetta, chopped
1 onion, finely chopped
3 tbsp plain flour
200ml dry white wine
650ml semi-skimmed/whole milk
100g taleggio, rind removed and discarded, chopped
Bunch fresh parsley, chopped
¼ cauliflower or broccoli head, cut into florets (or see tips)
2 tbsp finely grated parmesan
2 tbsp dried breadcrumbs
You’ll also need…
1.5 litre baking dish, greased with butter
Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a large saucepan over a medium heat, then cook the pancetta and onion, stirring, for 3-4 minutes until the pancetta begins to crisp and the onion softens.
Mix in the flour and cook, stirring, for 1 minute, then gradually add the wine and bubble for 3-4 minutes until reduced by half. Pour in the milk and cook, still stirring, for a few minutes until slightly thickened, then add the taleggio and stir for another minute or so until it melts. Season, then stir in the parsley.
Meanwhile, cook the pasta according to the packet instructions, adding the cauliflower or broccoli for the final 3 minutes’ cooking time.
Drain, then stir the pasta and veg into the cheese sauce. Pour the mixture into the baking dish and top with parmesan and breadcrumbs. Bake for 20-25 minutes until golden. Serve with a green salad, if you like.
This dish is a good one for using leftover cooked veg from Sunday’s roast. Add to the sauce with the pasta in step 4. It also works well with cheddar or gruyère if you can’t find taleggio.