Oven Rigatoni Felicetti pasta with cauliflower and Taleggio cheese




Ingredients: (serves approximately 4)

200g of Rigatoni Romani Felicetti

1 cauliflower

200g of taleggio cheese

Oil, salt, pepper

A handful of grated Parmigiano Reggiano.


We start by peeling and cutting the cauliflower into pieces, then stew it in a pan with oil, salt and a pinch of pepper. While we are boiling the rigatoni, we blend the stewed cauliflower with taleggio cheese into a thick sauce. Drain the rigatoni and pass them in cold water. Feel each Rigatoni with the thick sauce helping yourself with a pastry bag, line them all up on a baking tray lined with baking paper and sprinkle them with grated Parmigiano Reggiano. Grille them the oven for 15 minutes. Enjoy hot, either on the plate or on a tray as finger food.