SERVES 4 persons TOTAL TIME 1 h 10 minutes DIFFICULTY easy
INGREDIENTS:
350 g Mezze Maniche
500 g Zucchini
150 g ham
120 g Provola cheese
1 Mozzarella
1 garlic glove
2 tbsp. of extra virgin olive oil
A bit of Parmesan cheese to sprinkle
For the bechamel:
400 ml Whole Milk
30 gr butter
30 gr type ’00’ flour
A twist of Nutmeg
Salt
DIRECTIONS:
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Bring a pan of salted water to a boil.
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While you are waiting for the water to boil, cut the edges of the Zucchini and then slice it (Fig. 1).
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Then in a pan fry with some olive oil the slices with the garlic (Fig. 2, 3). Salt it and cook the zucchini for approximately 10 minutes, mixing often.
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Now move to preparing the bechamel. For this you’ll need to melt the butter in another pan, then take it away from the stove and add in the flour and then add little by little the milk, mixing really well so that you don’t get any lumps.
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When you have used up all the milk, put the pan back onto the stove, add in a pinch of salt and a twist of nutmeg. At this point let the bechamel simmer for 5 minutes, mixing thoroughly (Fig. 4).
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Now cut the piece of ham in cubes (in stripes if you could only find sliced ham) as well as the mozzarella.
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Finely slice the Provola cheese (Fig. 5, 6, 7).
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Pour the bechamel in the pan with the cooked zucchini, add the cubes of ham, half of the mozzarella and half of the Provola. Mix everything well together.
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Pre-heat the oven at 180˚.
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When the water is boiling you can start cooking your pasta. Once that is ready, drain it 4 minutes before what indicated in the packet instructions, and reserve some cooking water.
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Pour the pasta in the pan where you cooked the Zucchini. Combine everything together adding some cooking water to loosen it (Fig. 8).
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Now transfer the pasta and sauce in a glass baking tray.
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Once you have poured it entirely, add the other half of the mozzarella and Provola cheese.
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Put the baking tray in the oven for 30 minutes (Fig. 9).
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After the time has passed, take out the pasta and serve immediately.
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