Ingredients with Measurements:
- 1 pound of Treccia dei Cerviati pasta
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 4 cups of whole milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 pound of sliced mushrooms
- 1/2 pound of grated Fontina cheese
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making sauce
- Whisk
- Wooden spoon
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the Treccia dei Cerviati pasta and cook for 8-10 minutes or until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually add the milk, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes or until the sauce thickens.
5. Add the salt, black pepper, and nutmeg. Stir to combine.
6. In a separate pan, sauté the mushrooms until they are tender and lightly browned.
7. Add the mushrooms and grated Fontina cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
8. Add the cooked pasta to the sauce and stir until the pasta is coated evenly.
9. Transfer the pasta and sauce to an oven-safe baking dish. Sprinkle the grated Parmesan cheese on top.
10. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 30g
Carbohydrates: 47g
Protein: 22g
Sodium: 550mg
Sugar: 8g
Substitutions for ingredients:
- Treccia dei Cerviati pasta can be substituted with any other type of pasta.
- Fontina cheese can be substituted with Gruyere or Emmental cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked bacon or pancetta for a smoky flavor.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Add chopped fresh herbs, such as parsley or thyme, for extra flavor.
Tips and tricks:
- Make sure to whisk the sauce constantly to prevent lumps from forming.
- Use a good quality cheese for the best flavor.
- Don't overcook the pasta, as it will continue to cook in the oven.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Treccia dei Cerviati with Mushrooms and Fontina in individual bowls or on a large platter. Garnish with chopped fresh herbs, such as parsley or thyme.
Garnishes:
Chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side salad dressed with a light vinaigrette.
- Pair with a glass of Pinot Noir or Chardonnay.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic bread or crusty bread.
Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the cheese doesn't melt completely, place the dish under the broiler for a few minutes.
Food safety advice:
- Make sure to cook the pasta and mushrooms thoroughly.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Treccia dei Cerviati is a type of pasta that originated in Italy. It is a long, twisted pasta that resembles a braid. Fontina cheese is also an Italian cheese that is commonly used in pasta dishes.
Flavor profiles:
Creamy, cheesy, earthy, nutty.
Serving suggestions:
Serve the Treccia dei Cerviati with Mushrooms and Fontina as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian