Hi, I am Laura. Today, we’re going to prepare baked parppadelle with pancetta and porcini recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Baked Parppadelle with Pancetta and Porcini Recipe
Baked Parppadelle with Pancetta and Porcini is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Baked Parppadelle with Pancetta and Porcini is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook baked parppadelle with pancetta and porcini using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Baked Parppadelle with Pancetta and Porcini:
- Prepare 500 ml milk
- Make ready 20 g dried porcini
- Make ready 40 g butter
- Prepare 25 g plain flour
- Make ready salt and pepper
- Take 100 g parppadelle
- Take 50 g thinly sliced pancetta, cut 2 cm
- Make ready 5 tbs parmesan cheese
Instructions to make Baked Parppadelle with Pancetta and Porcini:
- Preheat the oven 180 C
- Warm the milk in a saucepan and then soak the porcini in it for about 10 minutes.
- Drain the milk through a sieve over a bowl. Put the mushroom to one side.
- Melt the butter, tip in the flour, stir it around and cook quietly for a few minutes without colouring the roux.
- Pour in the porcini, flavoured milk all in one go and whisk together vigorously until smooth. Cook over low heat for about 10 minutes until the sauce has thickened.
- Season with salt and pepper and set aside.
- Cook the pasta underdone. Mix the pasta with the sauce and put porcini and pieces of pancetta.
- Once mix together, tip into lightly buttered dish and lightly tap down.
- Put about 2 Tbs of parmesan over the surface and bake for 30 - 40 minutes.
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