Rich and satisfying, Duso’s Chicken Mozzarella & Spinach Mezzaluna brings the flavours of authentic Italian cooking to your home!
To help create a hearty gratin, add seasonal vegetables such as asparagus, cauliflower and cremini mushrooms. From premium mozzarella to cage-free eggs, only the finest ingredients make it into Duso’s Chicken Mozzarella & Spinach Mezzaluna
Layering the mezzaluna and vegetable mix adds colour and depth of flavour to this delectable gratin. Real cream, parmesan and asiago cheese are some of the wholesome ingredients in Duso’s Alfredo Sauce, which adds richness and moisture to your gratin.
Gratins are an excellent family-style entrée or side dish, and this version is sure to convince even picky eaters to enjoy a full serving of vegetables. It is the ultimate comfort food, filling and fortifying. Turn any meal into a celebratory feast when you serve this luscious pasta and vegetable dish to your loved ones.
Pair this robust gratin with a pale ale or fruity Riesling to provide a refreshing dash of acidity to complement your meal.
Enjoy!
Recipe
Makes 9” x 13” baking dish, Serves 5 – 6
- ½ head of cauliflower, outer leaves removed and cut into ½” pieces including the stem, about 2 cups
- 8 to 10 stems of asparagus, tough stems removed and diagonal cut
- 1 cup peas, thawed if frozen
- 10 cremini button mushrooms, sliced
- 2 x 250g packs Duso’s Chicken Mozzarella & Spinach Mezzaluna
- 3 x 250ml containers Duso’s Alfredo Sauce
- 1 cup panko or breadcrumbs
- ½ cup parmesan cheese, grated
- ¾ cup mozzarella, coarsely grated
- Salt and freshly ground black pepper
Boil water in a large pot. Set oven to 400F. Prepare vegetables (see above).
Prepare breadcrumb mixture by mixing panko or breadcrumbs, parmesan cheese and mozzarella cheese in a bowl. Set aside. If you don’t have premade breadcrumbs, it is easy to make your own. Tear 2 to 3 slices of fresh, day-old or frozen (thaw slightly) bread into small pieces. Pulse in the food processor until you have coarse breadcrumbs.
Heat Duso’s Alfredo Sauce in a saucepan over medium-low heat, stirring occasionally. Set aside.
Cook pasta in salted boiling water according to package instructions. Don’t discard the cooking water.
Scoop pasta out gently with a slotted spoon, drain well and set aside. Cook cauliflower, asparagus, mushrooms and peas for a few minutes in the reserved cooking water, until tender.
Drain vegetables well.
Spread 1 ladle of sauce thinly at the bottom of the baking dish. Add a layer of pasta without overlapping pieces, then add vegetable mixture and continue layering. Pour sauce over top to cover.
Sprinkle breadcrumb mixture evenly on top, sprinkle with black pepper and bake until golden and bubbling, for about 20 to 25 minutes. Serve hot.
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