Mess of penne with mushrooms
Instructions
Make the pastry halving the amount of sugar and let stand in a cool place.
Meanwhile, in a saucepan heat 30 g of butter with one tablespoon of olive oil, garlic clove insaporitevi and take it out when it is golden.
Add clean mushrooms, washed and cut into thin slices, spray them with a ladle of broth, cover and cook at medium heat until they become soft, by spraying with a little warm broth if necessary.
Eventually adjust salt and pepper, pour in the cream, stir thoroughly and let thicken.
Withdrawn from heat, add mushrooms 1 tablespoon chopped parsley and mix, an egg yolk diluted with a teaspoon of broth.
The mushrooms must be veiled from the seasoning.
Boil in salted water to a boil the pennette, drain a bit al dente, divide them into two parts.
Grease an ovenproof dish from timbale, arrange a layer of floor pens, sprinkle them with a little grated cheese and three butter flakes, distributed over a layer of mushrooms, then another of pasta with a little cheese and butter, then one of the mushrooms and cover with the pastry disc thickness pulled about half a centimetre.
Bake in preheated oven at 170 degrees for 15 minutes or until the surface of the timbale is slightly Golden.
Accompanying wines: Garda Bresciano Rosso DOC, Marzemino DOC Trentino Pinot Nero DOC, Torgiano.
Ingredients and dosing for 6 persons
- Short pastry
- 300 g of pasta pennette smooth type
- 800 g of mushrooms
- 1 egg
- 50 g of butter
- 1/2 cup of cream
- Grated cheese
- Broth
- Garlic
- Chopped parsley
- Olive oil
- Salt
- Pepper