It’s in the cheese


Parmigiano-Reggiano cheese is one of the best tasting Italian cheeses, to me anyway. Tonight I made up a new dish, Cauliflower au Gratin or Cavolfiore Gratinati in Italian. It calls for only 1/4 cup of this rather expensive cheese. I found this recipe at one of the new blogs I discovered, bell’ alimento. This was super easy to whip up but I made one change. The recipe called for a bechamel sauce to be made but the ingredients showed 4 TBSP of butter and only 1 TBSP of flower to 1 cup milk. I didn’t think this was the correct ratio so when I realized the sauce was not thickening, I added about 3 TBSP of flour to 2 TBSP of cold milk in a flour shaker and then whisked that into the sauce. It thickened very quickly and away it went. So please go take a peak at this wonderful dish because my kitchen is smelling wonderful right now!

Oh and don’t forget to send me your pasta submissions for Presto Pasta Night #152!!

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6 thoughts on “It’s in the cheese

  1. Hi! Thanks for commenting on my blog :) I did not adjust the flour. I assumed it would thicken upon baking, which it did perfectly, holding the cauliflower and cheese together. I really enjoyed this easy bake!

  2. Hi I’m from Italy!
    I love your blog! It’s so nice to read about Italian tradition from so far!
    And Parmigiano is delicious! My mother cooks Cavolfiori gratinati too!
    Ciao!

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