Ornella Buzzone

Ingredients for 4 people: • 400 gr. paccheri • 250 gr. sausage • 400gr. broccoli • 1 leek • 3 tablespoons extra virgin olive oil • 1/2 cup white wine • 1 clove of garlic • 100 gr. of Parmesan • salt and pepper q.s. • q.b hot pepper (optional)

For the besciamella sauce: • 200 ml milk • 20 gr. butter • 15 gr. flour • Salt q.s. • 1 pinch of nutmeg

We begin preparing our dish by cutting the leeks into rings and placing them to dry on a low heat in a pan with extra virgin olive oil.

We combine the sausage crumbled previously, let it cook stirring frequently, add the white wine, once cooked put it aside. Meanwhile we Boil in salted water our broccoli and let soften in a pan with a clove of garlic, oil, salt, pepper and if you like hot pepper (a part of the cream of broccoli for garnish) . After cooking combine the sausage and let flavor. In a saucepan, prepare the sauce melt the butter in a saucepan, combine the flour and stir until mixture is darker and finally combine the milk. We mix until the sauce will not begin to simmer, then we finish with salt and nutmeg powder. When the sauce begins to thicken turn off the fire.

In a bowl combine broccoli with sausage and half the besciamelle sauce, add the parmesan and combine the mixture into a sac-à-poche. Boil the paccheri in boiling salted water with oil and dry them halfway through cooking. We have at the bottom of a baking dish circulate a bit ‘of white sauce, we place paccheri standing putting them one after the other in concentric circles starting from the outer perimeter of the pan, bringing to fill it. Sprinkle paccheri with the mixture and then with the remaining sauce and sprinkle with cheese. Bake at 180 ° for about 30 minutes.