Ingredients with Measurements:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 8 ounces cremini mushrooms, sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh thyme leaves
- 1/2 cup white wine
- 2 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 8 ounces fontina cheese, grated
- 1/2 cup grated Parmesan cheese
- 1/2 cup pignolatti (small, round pasta)
Special Equipment Needed:
- Large skillet
- Medium saucepan
- Wooden spoon
- Whisk
- Colander
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 5 minutes.
2. Add the mushrooms, salt, and pepper and cook until the mushrooms are tender, about 5 minutes. Stir in the thyme leaves and cook for 1 minute.
3. Add the white wine and cook until the liquid is reduced by half, about 5 minutes.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until the sauce is thickened, about 5 minutes.
5. Remove the saucepan from the heat and stir in the fontina and Parmesan cheeses until melted.
6. Add the mushroom mixture to the cheese sauce and stir to combine.
7. Bring a large pot of salted water to a boil. Add the pignolatti and cook until al dente, about 8 minutes.
8. Drain the pasta and add it to the cheese sauce. Stir to combine.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 590
Fat: 31g
Carbohydrates: 40g
Protein: 27g
Substitutions for Ingredients:
- Olive oil: Canola oil
- Cremini mushrooms: White button mushrooms
- White wine: Chicken broth
- Fontina cheese: Gruyere cheese
- Parmesan cheese: Asiago cheese
Variations:
- Add cooked chicken or shrimp to the dish for added protein.
- Substitute spinach or kale for the mushrooms.
- Use a different type of pasta, such as penne or rigatoni.
Tips and Tricks:
- Make sure to cook the pasta until al dente, as it will continue to cook in the sauce.
- If the sauce is too thick, add a little more milk to thin it out.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a saucepan over medium heat.
Presentation Ideas:
Serve the pignolatti with mushrooms and fontina in shallow bowls, garnished with fresh thyme leaves and Parmesan cheese.
Garnishes:
Fresh thyme leaves and Parmesan cheese
Pairings:
Serve with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Garlic bread or a green salad
Troubleshooting Advice:
If the sauce is too thick, add a little more milk to thin it out.
Food Safety Advice:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Pignolatti is a type of small, round pasta that originated in the Italian region of Abruzzo. It is traditionally served with mushrooms and cheese.
Flavor Profiles:
This dish has a creamy, cheesy flavor with earthy notes from the mushrooms and a hint of thyme.
Serving Suggestions:
Serve as a main course with a side of garlic bread or a green salad.
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Region: Italian