Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Porcini Mushroom Mac n Cheese
Porcini paste is the shortcut here, giving a mushroom depth that fresh chestnuts alone will not. Sourdough breadcrumbs and cheese under the grill for three minutes.
Caitlin Fitzpatrick
Feeds: 5-6
30 minutes
Ingredients
- 250g Conchigliette
-
200g chestnut mushrooms (roughly chopped)
-
700ml whole milk (at room temperature)
-
75g salted butter
-
75g plain flour
-
2 tsp porcini mushroom paste
-
50g mature cheddar (grated)
-
80g parmesan (grated)
-
Olive oil
-
Breadcrumbs (roughly 2-3 sourdough slices worth)
-
Salt
-
Black pepper
Conchigliette
From: £4.95
Method
1
Pre-heat your grill or oven to 200 degrees.
2
Heat 2 tablespoons of olive oil in an oven proof dish and fry the mushrooms over a high heat until they have nicely browned then set aside on some kitchen paper to absorb any excess moisture.
3
In the same pan melt the butter and then add the flour, stir vigorously until a paste forms and cook for a further couple of minutes.
4
Add the milk little by little and constantly whisk as you go until you have a smooth sauce.
5
Season well with salt and black pepper.
6
In a separate pan add the conchigielette to vigorously boiling salty water and cook for 7-8 minutes.
7
Add the porcini mushroom paste to the white sauce along with 3/4 of the parmesan and cheddar, along with the chopped mushrooms.
8
Once the pasta is cooked, drain well and add this to the white sauce, stir well to ensure every bit of pasta is coated.
9
Cover with the remaining cheese and breadcrumbs and put under the grill for roughly 3 minutes until the cheese is molten and the breadcrumbs golden. Alternatively, if you don’t have a grill, heat at 200 degrees for 8-10 minutes.
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