Ingredients for 4 servings: 

• 2Lb Mezzani di Gragnano Igp
• 1.6Lb of Brussels sprouts
• 0.5Lb sweet Gorgonzola
• 0.22Lb of pine nuts
• 1 liter of whole milk
• 0.11Lb of butter
• 0.22Lb of 00 flour
• Nutmeg and marjoram to taste
• 1 garlic clove
• Parmigiano Reggiano to taste
• 2 tbs EVO oil 
• Salt and black pepper to taste  

Directions: 

 Wash and cut the sprouts into quarters, brown them in a pan with evo oil and a clove of garlic. Prepare the béchamel with the butter, flour, hot milk and nutmeg

Break the Mezzani by hand into several parts and cook them al dente in boiling salted water

Season the pasta with the béchamel sauce and fill the first layer of a baking tray

Continue the layers alternating with flakes of Gorgonzola, grated Parmigiano, pinenuts and sprouts

Finish with a generous layer of béchamel and Parmigiano and bake at 180°C for 40 minutes. Plate and serve.