Butterflies sausage and zucchini
Instructions
Dissolve 20 g of butter in a saucepan, combine the sausage, peeled and cut into small cubes and lightly brown; Add the sliced Zucchini.
Add salt, pepper and cook for 20 minutes, until the zucchini are tender, but not fulfilled.
Separately, grate the cheese.
Melt in a pan 50 g of butter, stir in flour and dilute with milk added gradually and stirring.
Season the sauce with salt, pepper and nutmeg and cook for 15 minutes (until it reaches a creamy consistency), continuing to stir.
Boil salted water and add the farfalle until al dente, drain and seasoning them with Zucchini and bechamel.
Butter a baking dish, layering pasta and distribute over half of grated gruyere.
Pour into baking dish and distribute the remaining dough over the remaining grated gruyere.
Put the baking dish in a preheated oven at 200 degrees for about 15 minutes.
Ingredients and dosing for 4 persons
- 500 g of type paste butterflies
- 100 g of gruyere cheese
- 4 zucchini
- 100 g of butter
- 50 g of flour
- 50 cl of milk
- 200 g of sausage
- Nutmeg
- Salt
- Pepper