recipes
Pappardalle bake from Tuscany
Serves: 6
2012-01-10
Ingredients
- 300g pappardalle pasta
- 1 ltr fresh milk
- 40g Porcini mushrooms
- 85g butter
- 65g plain flour
- 150g pancetta, diced
- 250g Parmesan cheese, grated (GALBANI)
- Salt and freshly ground pepper
Method
Warm the milk in a saucepan, mix in the porcini mushrooms and remove from heat. Leave to soak for 10 minutes. Strain through a sieve placed over a bowl until all the milk is removed. Heat the butter in a clean saucepan, add the flour and stir over a medium heat for 2 minutes. Gradually pour in the milk while whisking continuously with a hand whisk. Cook while whisking until the sauce simmers and is thickened. Season with salt and pepper. Cook the pasta according to the instructions on the packet but leave al dente. Drain the pasta and return it to the pot. Carefully stir in the sauce, the porcini and pancetta until combined. Place the pasta into a buttered oven-proof dish, smooth the surface and sprinkle over 4 tablespoons grated Parmesan. Bake in a moderate oven for 45 minutes or until golden brown. Serve with more grated cheese.
Suggested accompanying wine: DELICATA Grand vin de Hauteville oak aged Chardonnay D.O.K. Malta
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