Spicy "Pasta al Forno" flavored with White Truffle Infused EVOO
"Pasta al forno" is a type of baked pasta dish that is typically made with a tomato or cream-based sauce, cheese, and various other...
Ingredients
Serves:
4
20 ml Vignoli Tuscany Extra Virgin Olive Oil
2/3 cup plain flour or sifted pastry flour
2 cups whole milk
1 1/5 cup grated Parmigiano Reggiano DOP
½ teaspoon salt
½ teaspoon freshly grated nutmeg
½ teaspoon cayenne pepper powder
10 ml Vignoli White Truffle Infused Extra Virgin Olive Oil
A pack of Vignoli Knurled Pappardelle
3 tablespoons breadcrumbs
- 20 ml Vignoli Tuscany Extra Virgin Olive Oil
- 90 gr plain flour or sifted pastry flour
- 450 ml whole milk
- 85 gr grated Parmigiano Reggiano DOP
- pich of salt
- pinch of nutmeg
- inch of cayenne pepper powder
- 10 ml Vignoli White Truffle Infused Extra Virgin Olive Oil
- 1 pack of Vignoli Knurled Pappardelle
- 20 g breadcrums
Directions
-
Grease baking dish and heat Toscano EVOO oil in saucepan
-
Mix flour and milk to make *béchamel
-
Add Parmesan cheese, white truffle EVOO to béchamel and mix
-
Cook pasta and season with béchamel
-
Transfer pasta to baking dish, sprinkle breadcrumbs and bake at 390F until golden and crispy (about 25 minutes)
*Béchamel
-
Heat olive oil in a steel saucepan and mix in flour.
-
Dilute the mixture with milk, bring to a simmer, add Parmesan cheese and mix well.
- Grease baking dish with Toscano EVOO and heat oil in saucepan
- Mix flour and milk to make béchamel
- Add Parmesan cheese, white truffle EVOO to béchamel and mix
- Cook pasta and season with béchamel
- Transfer pasta to baking dish, sprinkle breadcrumbs and bake at 390F until golden and crispy (about 25 minutes)
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