Hello, I am Jane. Today, we’re going to prepare baked parppadelle with pancetta and porcini recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. 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 favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Baked Parppadelle with Pancetta and Porcini is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have baked parppadelle with pancetta and porcini using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Baked Parppadelle with Pancetta and Porcini:
- Prepare 500 ml milk
- Get 20 g dried porcini
- Make ready 40 g butter
- Prepare 25 g plain flour
- Get salt and pepper
- Prepare 100 g parppadelle
- Get 50 g thinly sliced pancetta, cut 2 cm
- Take 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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