Mezze Maniche Gratinated with Grana Padano DOP

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Confit Cherry Tomatoes:

Cut the cherry tomatoes in half and season with salt, sugar, thyme, and rosemary. Arrange them in a baking dish lined with some baking paper, cut side up, and bake in the oven at 150°C (300°F) for 45 minutes.

Grana Padano DOP Sauce:

Pour the milk into a pan, place it over low heat, and bring it to a boil. Add the butter and flour to the pan and cook for 5 minutes, stirring frequently. Grate the Grana Padano DOP (16 months). Once the milk reaches a boil, add the butter and flour mixture, whisking continuously. Let it cook for 5 minutes, then turn off the heat and stir in the grated Grana Padano DOP (16 months). Mix until smooth. Let the sauce rest for 10 minutes, then blend everything until smooth. Strain the sauce through a fine-mesh sieve.

Gratinated Pasta:

Boil the pasta in salted water until it is about 3/4 cooked. Prepare a baking tray with parchment paper and a silicone ring. Drain the pasta and, while it’s still hot, place it upright inside the silicone ring.Pour the Grana Padano sauce over the pasta, reserving some for later, and sprinkle with grated Grana Padano DOP (16 months). Preheat the oven to 180°C (350°F) and bake for 10 minutes.

Plating:

Place the pasta in the center of the plate, add some Grana Padano sauce, arrange the confit tomatoes on top, and finish with a drizzle of Trentino balsamic vinegar.