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'AU GRATIN' PASTA WITH MUSHROOMS
Ingredients:
Ingredients for 6 people:
320 gr. dry pappardelle (pasta ribbons)
40 gr. tomato sauce
400 gr. pleurotus
40 gr. grated Parmesan cheese
30 gr. butter
1 parsley sprig
2 spoons cooking salt
1 pinch table salt
pepper
For béchamel:
40 gr. flour
1/2 liter milk
40 gr. butter
some nutmeg
1 pinch table salt
pepper
Preparation:
Béchamel:
Melt 40 gr. butter in a nonstick saucepan, add some flour and let it cook for 2 minutes stirring with a wooden spoon, until a clear cream has formed. Add milk slowly and keep stirring until the sauce has thickened. It will take 10 minutes. Take away from heat, add salt, pepper and nutmeg.
Clean mushrooms and cut them in ½ cm slices. Wash and mince parsley thinly. Melt 20 gr. butter in a bowl over low heat. Add mushrooms and let it cook for 10 minutes. Add tomato sauce, pepper, salt and let it cook for 5 minutes. Add some parsley and take away from heat.
Boil pappardelle in 3 liters boiling water, salted with cooking salt. Drain pasta, put it into the bowl with the mushrooms and half the Parmesan cheese, and stir.
To cook au gratin: put pappardelle in a baking pan previously buttered. Cover with béchamel and the remaining parmesan cheese.
Let it bake in a pre-heated oven at 200°. Serve after a crust has formed and browned well.
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