Ingredienti per 4 persons 320 g pappardelle
60 g dried boletus mushrooms
60 g butter
1 tablespoon oil
1 tablespoon white flour
2 tablespoons grated Parmesan cheese
1 garlic clove
2.5 dl boiled milk
salt and pepper
Preparazione 1. Soak the dried mushrooms in lukewarm water for 2 hours and stir them often so that the earth sinks to the bottom.
2. Drain the mushrooms, filter the water used to soak them and set it aside, eliminating any parts still containing earth, and cut the mushrooms into large pieces.
3. Put the oil, the crushed garlic clove and the mushrooms into a large saucepan, salt and cook, adding the water used to soak the mushrooms a little at a time.
4. Prepare the béchamel: melt the butter in a small saucepan, add the flour, stir continuously with a whisk and slowly add the hot milk, Salt, bring to the boil and cook for 15 minutes over a low heat, stirring all the time.
5. Pour the béchamel onto the mushrooms and stir to blend.
6. Cook the pappardelle in boiling salted water till "al dente" (tender but firm to the bite), drain and pour into the saucepan with the other ingredients. Add the Parmesan and pepper and mix well over a high heat for 2 minutes.
Note Time: 1 hour and 20 minutes (plus 2 hours to soak the mushrooms)
Advised line: ATLAS
Pagina stampabile
Invia ad un amico
