Distinctly Delicious Recipes
Grana Padano PDO Cheese Tubettini Gratinati with Cooked Ham and Mushrooms
Ingredients
1 pound tubettini or penne pasta
2 cups chopped Portobello mushrooms
2/3 cups cooked prosciutto, chopped
2/3 cups grated Grana Padano PDO cheese
1 cup béchamel (recipe below)
2/3 cup heavy cream
1 tsp chopped shallots
1 tbsp extra virgin olive oil
1-½ tablespoons butter
1/8 cup white wine
1 tablespoon chopped parsley
Salt, pepper and nutmeg to taste
For the Béchamel
1 cup (2 sticks) butter
2 tablespoons flour
2/3 cup milk
Pinch of nutmeg
Salt & pepper
Directions
Béchamel:
Melt the butter, add flour and prepare roux. In the meantime, bring the milk to boil and add nutmeg, salt & pepper. Add the milk gradually to the flour and whisk until smooth.
Pasta:
Pre-heat the oven to 375 degrees. Cook the pasta in salted boiling water according to the package directions.
In the meantime, cook the shallots in a skillet over medium heat with extra virgin olive oil. When the shallots are golden, add mushrooms and the white wine. Cook until the wine has evaporated.
Drain the pasta from the pan once it is al dente and sauté with the mushrooms and shallots.
Add half the Grana Padano PDO cheese, the béchamel, the cream, the ham and chopped parsley and combine.
Grease a casserole dish with butter and dust with some of the Grana Padano PDO cheese. Transfer the pasta mixture to the tray and sprinkle remaining Grana Padano PDO cheese on top. Bake in the oven for 20 minutes until golden.