Subj : St. Flavia 08 To : All From : Dave Drum Date : Tue May 11 2021 21:09:06 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Flavia's Baked Rigatoni w/Zucchini & Ham Categories: Pasta, Squash, Pork, Cheese, Sauces Yield: 4 servings 1 1/2 tb Unsalted butter; room temp, - divided 1 lb (456 g) zucchini, washed and - dried 1/3 c (75 mL) extra virgin olive - oil 2 ts Salt 1 ts Pepper 1 lb (456 g) rigatoni 10 oz (285 g) cooked ham, in small - dice 4 tb Grated Parmigiano-Reggiano MMMMM-----------------------BÉCHAMEL SAUCE---------------------------- 2 c Whole milk 4 tb Unsalted butter; room temp 3 tb All-purpose flour 1/4 ts Salt pn Fresh grated nutmeg (opt) Grease a 9" x 13" (23 x 33 cm) oven-safe baking dish with 1 Tablespoon of butter and set it aside. Trim the ends off each zucchini and discard. Cut each zucchini lengthwise in half and then cut each piece lengthwise in half again. Each zucchini should be cut into 4 long pieces. Cut the zucchini lengths crosswise in 1/4" pieces (they will look like triangles). Set aside. Heat a 10" (25 cm) skillet over medium heat and add in the olive oil. Add in all the zucchini, the salt, and pepper and stir to combine. Cook the zucchini over medium heat, stirring often until it is completely cooked through and just beginning to caramelize lightly at the edges. The zucchini will give off some water as it begins to cook down, but it will evaporate away as it continues to cook. Once the zucchini is cooked, it should glisten with the oil and be very tender to the point of some pieces looking as if they are melting. Turn off the heat and set the pan aside. Put a large pot of water to boil over hight heat. WHILE THE WATER COMES TO A BOIL, MAKE THE BECHAMEL SAUCE: Pour the milk into a small saucepan and heat it over medium-low heat. You want to barely scald the milk, not bring it to a boil. You will know it's scalded when you see a ring of tiny bubbles beginning to form along the perimeter. Turn off the heat and set it aside. Heat a heavy-bottom pot over medium-low heat. Add in the butter and let it melt slowly. Once the butter has melted completely, sprinkle in the flour and begin whisking to incorporate the flour into the butter, making sure to whisk out any lumps that form. Whisk the mixture constantly for about 2 minutes. Do not allow the flour to brown-the mixture should always remain a blonde color. Monitor the heat to make sure the mixture does not scorch. Reduce the heat to low and gradually add in the warm milk, whisking constantly. Continue whisking after all the milk has been added to keep any lumps from forming. Monitor the heat to make sure the sauce does not boil. Once the sauce has thickened, turn off the heat. You will know the sauce is finished when you can run your finger down the back of a wooden spoon coated with the sauce, and the sauce does not fill in the gap. Add in the salt and nutmeg, and stir to incorporate the ingredients into the sauce. Once it is finished, cover the pot with a lid to keep the bechamel sauce warm. Set the oven @ 350ºF/175ºC. Salt the pasta water and add in the rigatoni. Stir frequently to prevent the pasta from sticking. Cook the rigatoni 2-3 minutes less than indicated on the package instructions. The pasta will finish cooking when it bakes in the oven. Strain the pasta thoroughly through a colander and return it to the pot. Pour all of the bechamel sauce over the rigatoni and stir to coat them evenly. Add in the sauteed zucchini and diced ham and mix well to distribute the ingredients evenly throughout the pasta. Transfer the pasta mixture to the greased baking dish and spread it out evenly. Top the pasta mixture with the Parmigiano and dot the top with the remaining 1/2 tablespoon of butter. Cover the pasta lightly with a piece of aluminum foil and bake on the center rack for 30 minutes. Remove the foil and bake for an additional 10 minutes until it turns a light golden color. Allow the baked rigatoni to rest for 10 minutes before serving. Author: Flavia Scalzitti RECIPE FROM: https://www.flaviasflavors.com Uncle Dirty Dave's Archives MMMMM .... Coffee in England always tastes like a chemistry experiment. --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .