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Gratin of Pasta with Vegetables Gratin means "crusted." (Figuratively, le gratin is the "upper crust" of society in colloquial French.) A dish that goes into the oven and comes out with a crusty top—for example, onion soup with the cheese baked on top—is called either a gratin or a gratinee. Usually a gratin is fairly thin and spread out so that more surface is exposed to the heat of the oven to form a crust. Any number of ingredients can make a crust for a gratin; cheese, breadcrumbs, eggs, and a white sauce with eggs or cheese are used on different types of dishes. Our gratin of pasta and vegetables can be made with any type of cooked pasta; leftovers are fine. To give it eye appeal, texture, and taste, blanched pieces of vegetables—carrots, celery, spinach, broccoli—are used along with leftover pieces of ham, cooked meat, or chicken. The white sauce that binds it is very thin because of the starch in the pasta, which absorbs moisture. However, you do need the sauce, even though it's light. If you use milk instead of the sauce, it will end up being too runny. (You could use a light custard—milk combined with 1 egg—in place of the sauce, if you prefer.) Cook the pasta (unless you are using already cooked leftovers) in 3 quarts of boiling salted water until it is tender but not mushy. The time will vary, depending on the type of pasta. Drain the pasta in a colander, and rinse quickly under cold water to stop cooking; drain well. 3-4 cups cooked and drained pasta 3/4-cup zucchini, cut into 1/2-inch dice (it is not necessary to blanch) 3/4 cup diced broccoli, blanched in boiling water for 3 minutes and drained 1/2-cup ham, cut into 1/4-inch dice 1/3 cup grated American or cheddar cheese White Sauce 1 tablespoon butter 1 tablespoon flour 2 1/2 cups milk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Melt the butter in a saucepan, add the flour, and cook on medium heat for about 1 minute. (Notice that the roux gets slightly grainy and beige.) Add the cold milk, salt, and pepper, and mix well. Bring to a boil, stirring occasionally with the whisk, being sure to go in the corners where it tends to stick. Boil for about 15 to 20 seconds. In a 6-cup gratin dish, combine the cooked and drained pasta with the vegetables and ham. Pour the sauce on top. Stir the mixture with a fork so that the sauce mixes with the pasta, and sprinkle with the grated cheese. Bake in a 400-degree oven for about 40 to 4 5 minutes until ~J the mixture is puffy and nicely browned. Serve right away. Pasta Cake Another good dish to make from leftover pasta is a pan-fried pasta cake, a very crunchy, crisp pancake. Served with a salad, it makes a nice lunch. This recipe serves 2 to 3. 3 tablespoons vegetable oil 1 tablespoon butter 3 cups leftover cooked pasta (shells or other type), drained well 2 tablespoons chopped parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 egg, lightly beaten Place the oil and butter into a 7- to 8-inch diameter skillet (preferably a nonstick type), and when the mixture is hot, add the drained pasta. Sauté the pasta for about 1 minute, stirring to coat it well with the fat. Cook on medium to high heat without stirring for about 7 to 8 minutes so that a crust forms underneath. Mix together the parsley, salt and pepper, and egg and pour the mixture on top of the pasta. Do not stir. Let the egg fill in the spaces between the pieces of pasta and set sufficiently so that it holds the mixture together. Flip the pancake over to cook the other side, or slide it onto a plate and back into the skillet. Cook for another 5 to 6 minutes so that it is nicely browned on both sides. Slide it onto a plate, and serve immediately. 6 SERVINGS Return to Top | Back to Recipes |
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