Gluten-Free Caccavella with Potatoes, Speck and Mozzarella

The Gluten-Free Caccavella with Potatoes, Speck and Mozzarella is a visually impressive first course, perfect for festive lunches or guests with celiac disease. The pasta shape stays perfectly al dente and allows for a rich, layered filling. The stuffing resembles a potato mille-feuille with crispy speck, melting mozzarella and velvety béchamel sauce.

How to prepare the Stuffed Gluten-Free Caccavella?

Ingredients for 4 people

• 4 gluten-free Caccavelle
• 1 kg potatoes
• 100 g thick-cut gluten-free speck
• 200 g fresh mozzarella (fior di latte)
• Grated cheese to taste
• Salt and pepper to taste

For the gluten-free béchamel

• 500 ml milk
• 50 g butter
• 30 g cornstarch
• Salt to taste
• Nutmeg to taste

Method for Cooking the Stuffed Gluten-Free Caccavella

1. Prepare the gluten-free béchamel: melt the butter over low heat. Add the cornstarch and whisk until smooth. Gradually pour in the warm milk, whisking constantly to prevent lumps. Cook for about 10 minutes on low heat until creamy. Season with salt and nutmeg.
   • How to avoid lumps? Add warm milk little by little and whisk vigorously.
2. Cook the potatoes: boil the potatoes starting from cold water for 30–35 minutes once boiling. Peel and slice thinly and evenly.
   • Can I use raw potatoes? No. The potatoes must be pre-cooked to ensure proper creaminess and correct oven timing.
3. Cook the pasta: boil the Caccavelle in plenty of salted water (1 liter of water and 10 g of salt per 100 g of pasta) for about 15 minutes at a gentle boil.
   • How to prevent them from breaking? Do not boil too vigorously, stir gently, drain with a skimmer and place upside down on a lightly oiled surface.
4. Layering the filling: Spread a layer of béchamel on the bottom of a baking dish. Fill each Caccavella alternating béchamel, potatoes, mozzarella, grated cheese and speck. Repeat until full, then finish with béchamel and grated cheese.
5. Final baking: cover with aluminum foil and bake in a preheated static oven at 180°C (350°F) for 10 minutes.

Useful tips

• Can I prepare it in advance? Yes. You can assemble it up to 24 hours in advance and store covered in the refrigerator. Bake just before serving.
• Can I make it vegetarian? Yes. Replace speck with grilled zucchini, sautéed mushrooms, radicchio or spinach.
• Use well-drained mozzarella to avoid excess liquid.
• Do not overuse béchamel; it should bind, not flood the filling.
• Let it rest after baking to stabilize the structure before serving.

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Gluten-Free Caccavella with Potatoes, Speck and Mozzarella

Autore: fabbricadellapasta Metodo di cottura: Al Dente Cucina: italiana, tradizionale Tag ricetta: M Mozzarella P Potatoes S Speck

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