The MEZZE MANICHE WITH CHERRY TOMATOES AND BÉCHAMEL is a first course with a delicate flavor and a very creamy consistency.
Perfect for both summer and winter, they are ready in no time and will be loved by your children.
For a tastier version, add a handful of grated provolone. This will create a richer and more stringy dish!
If you are also a pasta lover, don’t miss the following recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz béchamel
- 12.3 oz mezze maniche rigate
- 14.1 oz cherry tomatoes
- one fourth white onion
- to taste salt
- to taste extra virgin olive oil
- to taste oregano
- to taste dried parsley
Tools
- Wok
- Immersion Blender
- Pot
- Wooden Spoon
Steps
Let’s start by preparing the béchamel. You can also use store-bought, but I recommend trying my recipe which you can find HERE
Wash the cherry tomatoes under running water, dry them, cut them into quarters, and set aside.
Slice the white onion thinly and let it brown in a wok with a drizzle of extra virgin olive oil.
Add the cherry tomatoes, salt, oregano and mix well.
Cook for about 20 minutes.
Once cooked, blend the cherry tomatoes with an immersion blender.
Add the béchamel and mix well.
Cook the mezze maniche in a pot with plenty of salted water.
Once cooked, drain and toss them into the wok with the sauce
Sauté well and, if necessary, add a splash of pasta cooking water.
Plate and sprinkle with dried parsley.
If you liked this recipe, you might be interested in:
7 Summer First Courses with Cherry Tomatoes
4 Quick First Courses for the Weekend
Storage and Tips …
Store in the fridge in an airtight container.
Consume within 2 days
You can serve it with a sprinkle of parmesan
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