Best Cole Slaw Dressing

Zite fresh cream baked with cheese and cabbage

It 's very difficult for me to do the dough in the oven, unfortunately reminiscent of endless scraps that I had to then be disposed of, either because they cook too much and why my kids did not like, Fortunately, I have grown and changed their method and then are forced to eat (otherwise nothing works with them), I reduced the quantity to cook and so I can easily do a teglietta for four people without me nothing remains ... I saw this recipe on cooking magazine, I immediately fell in love for many reasons , First the size of pasta and then the use of Savoy and Taleggio, among other things is also very easy to do. However, it was soon presented a problem: I could not find the lformato of pasta! They're not wanted to change andthe size and where I live there is a shop that sells, not to mention that my husband has never even been asked what they were zite, while another told him that this format does not exist! Nothing to do even at the mall because I saw the shelf where it was usually empty, there was not even a shred of package ... then I said that the problem was easily overcome without necessarily changing shape of pasta ... I made Zite fresh! Obviously with las rivals of durum wheat, and I must say that I have come too fantastic! The dough was perfect and the format is coming very well, I used the die of macaroni, except that instead of cutting small pieces of dough and I let slide the fact of the desired length, some came a little shorter than others but that's okay same imiei children this morning really helped me also because there was a second unexpected, in fact I had to prepare this dish for dinner because my husband worked in the morning, but about eleven o'clock my companion told me that he would return before the usual time for lunch and was going back to work
, so I decided to move the preparation for lunch because I felt bad that if I had done in the evening he would have to eat it cold. so I asked the children if they helped me, so while I kept the dough to keep it from attacking the small size and the baby Put the flour on the tray, then I prepared the sauce, and my children have emptied the washing machine, in fact they did not fight because they were busy with other things and I did everything fine with the result that we also spent some time together.

The end result was excellent, the pasta is liked by all and I practically worshiped'ho, needless to say that the pasta is semplicemente cotta che passata al forno non ha nulla a che vedere con la pasta all'uovo o di semola di grano duro secca .

Ingredienti : 300 g di zite (350 g di semola di grano duro  se la fate fresca), 300 g di verza , 500 g di latte , 200 g di taleggio , 40 g di burro , 30 g di farina , noce moscata , grana grattugiato , olio , sale .

Procedimento : Lessare le foglie di verza intere per circa 6/7 minuti , oppure cuocetele al vapore per circa 15 minuti  , dopo averle cotte ponetele su un canovaccio da cucina e lasciatele asciugare ( il problema non susiste se cuocete al vapore) .
Preparare la besciamella che non deve essere too thick, put in a pot of butter and flour, softened co nil hot milk and cook, stirring so as not to form lumps, add the grated Parmesan, nutmeg and some salt. Taleggio cut into pieces.
zite the Cook al dente, put them in a tray and dress with a little oil so it does not stick, and half the sauce. Grease a pan with 4 portions of butter, put a layer of cabbage leaves, a layer of zite, a bit of sauce and Taleggio cheese in chunks, repeat layers until all ingredients ending with zite, cover with the remaining sauce and a sprinkling of parmesan grattutgiata abound. Pass in the oven at 220 degrees for 15-20 minutes or as long as necessary to do a better browning. let stand ten minutes before serving.