Pasta al forno with wild mushrooms and cheese recipe
Pasta al forno with wild mushrooms, chestnuts, burrata, fontina and truffle A luxurious cheesy pasta bake packed with rich, autumnal Italian flavours. 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil30g/1oz butter, plus extra for buttering the dish60g/2¼oz plain flour800ml/1½ pint hot full-fat milk4 bay leaves70g/2½oz parmesan, grated70g/2½oz fontina, gratedglug truffle oil130g/4½oz wild mushrooms, trimmed and rinsed100g/3½oz chestnuts, roasted and peeled (see Recipe Tip), or alternatively 70g/2½oz pre-cooked chestnuts, roughly chopped1 small bunch flat parsley, leaves only, chopped180g/6oz burrata, drainedgood handful Japanese panko breadcrumbsblack truffle slices, to finish (optional)sea salt and freshly ground black pepper 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil 30g/1oz butter, plus extra for buttering the dish 60g/2¼oz plain flour 800ml/1½ pint hot full-fat milk 4 bay leaves 70g/2½oz parmesan, grated 70g/2½oz fontina, grated glug truffle oil 130g/4½oz wild mushrooms, trimmed and rinsed 100g/3½oz chestnuts, roasted and peeled (see Recipe Tip), or alternatively 70g/2½oz pre-cooked chestnuts, roughly chopped 1 small bunch flat parsley, leaves only, chopped 180g/6oz burrata, drained good handful Japanese panko breadcrumbs black truffle slices, to finish (optional) sea salt and freshly ground black pepper Method Cook the pasta in a pan of boiling salted water until al dente and then drain and toss with olive oil. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and butter an ovenproof baking dish.Heat the butter in a saucepan until foaming, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay leaves. Turn the heat to low and continue to stir until rich and thickened. Now whisk in half of the parmesan and fontina until melted. Season well, add a good glug of truffle oil, reserve and keep warm.Heat a large pan over a high heat, add a glug of olive oil, and then the mushrooms. Season with salt and pepper, and then fry until cooked through. Stir in the chestnuts and the parsley. Turn off the heat.Place the cooked pasta in a bowl, pour over the sauce and mix through the pasta to fully coat it. Add the mushroom mixture and tear in the burrata. Mix well, transfer into the prepared baking dish and then top with the breadcrumbs and the remaining cheese. Bake for 20 minutes or until piping hot and the top is nicely browned. Top with more truffle oil and slices of fresh truffle, if using. Cook the pasta in a pan of boiling salted water until al dente and then drain and toss with olive oil. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and butter an ovenproof baking dish. Cook the pasta in a pan of boiling salted water until al dente and then drain and toss with olive oil. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and butter an ovenproof baking dish. Heat the butter in a saucepan until foaming, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay leaves. Heat the butter in a saucepan until foaming, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay leaves. Turn the heat to low and continue to stir until rich and thickened. Now whisk in half of the parmesan and fontina until melted. Season well, add a good glug of truffle oil, reserve and keep warm. Turn the heat to low and continue to stir until rich and thickened. Now whisk in half of the parmesan and fontina until melted. Season well, add a good glug of truffle oil, reserve and keep warm. Heat a large pan over a high heat, add a glug of olive oil, and then the mushrooms. Season with salt and pepper, and then fry until cooked through. Stir in the chestnuts and the parsley. Turn off the heat. Heat a large pan over a high heat, add a glug of olive oil, and then the mushrooms. Season with salt and pepper, and then fry until cooked through. Stir in the chestnuts and the parsley. Turn off the heat. Place the cooked pasta in a bowl, pour over the sauce and mix through the pasta to fully coat it. Add the mushroom mixture and tear in the burrata. Mix well, transfer into the prepared baking dish and then top with the breadcrumbs and the remaining cheese. Place the cooked pasta in a bowl, pour over the sauce and mix through the pasta to fully coat it. Add the mushroom mixture and tear in the burrata. Mix well, transfer into the prepared baking dish and then top with the breadcrumbs and the remaining cheese. Bake for 20 minutes or until piping hot and the top is nicely browned. Top with more truffle oil and slices of fresh truffle, if using. Bake for 20 minutes or until piping hot and the top is nicely browned. Top with more truffle oil and slices of fresh truffle, if using. Recipe tips You can roast the chestnuts for this recipe by preheating the oven to 200C/400F/Gas 6 and using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender. This takes about 30 minutes. Alternatively use pre-cooked chestnuts, following measurements in the recipe.