Cardenal pasta recipe, a delicious classic Catalan gratin pasta dish

This cardinal pasta recipe is a classic Catalan pasta gratin dish. They are also known as party pasta because they were used in celebrations. Pasta with bechamel sauce and minced meat, which is sometimes served on a square plate, is an interesting dish that resembles a gratin. They are flavored with two combined sauces that give this recipe an extraordinary creaminess. As a quirk, it is made in layers as if it were a Greek moussaka. After cooking and a light gratin, the result is perfect for a family dinner because it is a very calorie and extremely satisfying recipe.

We cut the Iberian glaze first into strips, then into squares. We fry the secret in a pan and separate it when it is. In the same pan and with hidden oilSaute the onion on low heat until it turns colour. That’s when we came back to discover the Iberian secret and add the fried tomato sauce. Mix and reserve.

For the second sauce, we put the liquid cream in a way that it decreases, being careful that it does not come out when it rises. with minimal fireAdd the grated Parmesan and mix, making a kind of light béchamel (we’ll split this up too).

Cook the pasta a little longer than specified by the manufacturer so that it dries up a bit (as was customary at the time of the recipe). On a baking sheet we put a layer of fried meat, a layer of pasta and another layer of cream and cheese sauce. We repeat the process several times, finishing with cream and cheese sauce.

finally sprinkle the pasta with more Parmesan and put in the oven, heat at 180ºC for seven or eight minutes and grill the surface for a few more minutes at 220ºC.

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