Crispy Topped Pasta with Courgettes and Salami

Ingredients

Courgettes & Salami

• 6 tablespoons extra virgin olive oil
• 2 courgettes (large, cut into 5 mm cubes)
• 250 grams salami Milano (cut into small strips)
• 3 tablespoons fresh flat leaf parsley (chopped)
• salt
• pepper

Pasta

• 350 grams penne rigate

Béchamel Sauce

• 50 grams salted butter
• 50 grams plain flour
• 500 ml full-fat milk (cold)
• ½ teaspoon paprika
• Pinch of freshly grated nutmeg
• salt
• pepper

Topping & Assembly

• 100 grams Parmesan cheese (freshly grated)
• Butter for greasing (2 tablespoons)

Method

Stage 1 - Blanch Courgettes

1. Heat the olive oil in a large frying pan over medium heat.
2. Add the courgette cubes and fry for 5 minutes, stirring occasionally.
3. The courgettes should soften but retain their shape and slight firmness.
4. Season with salt and pepper.
5. Set aside to cool slightly.

Stage 2 - Make Béchamel Sauce

1. Melt the butter in a large saucepan over medium heat.
2. Stir in the flour with a wooden spoon and cook for 1 minute until it turns a light brown color.
3. This "roux" creates the sauce's body.
4. Gradually whisk in the cold milk, pouring slowly whilst whisking to avoid lumps.
5. Reduce the heat to low and cook for 10 minutes, whisking continuously, until the sauce thickens enough to coat the back of a spoon.
6. Stir in the paprika and nutmeg.
7. Season with salt and pepper to taste.
8. Set aside to cool slightly.

Stage 3 - Cook Pasta

1. Bring a large saucepan of salted water to a boil.
2. Add the penne and cook until al dente.
3. Drain thoroughly and tip into a large mixing bowl.

Stage 4 - Assemble

1. To the cooked penne, add the courgettes, salami strips, parsley, and half of the Parmesan.
2. Pour in half of the béchamel sauce.
3. Gently mix everything together until well combined and coated with sauce.
4. Preheat the grill to medium-high.
5. Butter a 22 cm round, ovenproof dish with sides at least 4 cm deep.
6. Pour the pasta mixture into the prepared dish.
7. Cover with the remaining béchamel sauce, spreading it evenly.
8. Sprinkle the remaining Parmesan over the top.

Stage 5 - Grill & Rest

1. Place the dish under the preheated grill.
2. Cook for 12-15 minutes until golden, crispy, and bubbling at the edges.
3. Watch carefully towards the end to prevent burning.
4. Once ready, remove from heat and allow to rest for 5 minutes.
5. The layers will hold together better when rested; it will be easier to cut and serve.