Pasta with cauliflower and crispy pangrattato

Name: pasta with cauliflower and crispy pangrattato
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 25 g unsalted butter; 25 g wheat flour; 400 ml semi skimmed milk; 1 dried laurel leaves pack of 4 g; tl dried nutmeg 1 note; 300 g Macaroni; 1 small baking flour small; 2 Red onion; 2 el traditional olive oil; 300 g vegaspek strips; 15 g parsley; 1 toe garlic; 100 g Japanese breadcrumbs bag of 200 g, Japanese bread crumbs

Macaroni with bechamel sauce, cauliflower, vegaspek with onion and pangrattato (breadcrumbs, parsley and garlic).

Ingredients

Directions

Bring a large pan with plenty of water to the boil.
Meanwhile, melt the butter in a saucepan and add the flour. Stir 3 min. Until the light beige starts to color.
Add the milk and the bay leaf and cook for 3 minutes to a thick bechamel sauce. Grate the required amount of nutmeg and add to the sauce.
Add pepper and possibly salt. Remove the bay leaf.
Once the water has boiled, add the macaroni. Cook the macaroni in 10 minutes until al dente.
Divide the cauliflower into small florets and add them to the pasta for the last 3 minutes.
Meanwhile, clean the red onion and cut into thin parts.
Heat the oil in a frying pan and fry the onion and vegas bacon over medium heat in 4 min. Season to taste with salt and pepper. Take out of the pan.
Wash the parsley and finely chop the leaves. Clean the garlic and cut finely.
Heat the rest of the oil in the frying pan and fry until crispy to pangrattato with the garlic and parsley in the frying pan for 3 min.
Drain the pasta and cauliflower, but collect 1 cup of cooking liquid.
Spoon the pasta and cauliflower with the béchamel sauce and possibly some cooking liquid, and spread over the plates.
Divide the onion and vegas over it and sprinkle with the pangrattato.