I made Pasta Al Forno (baked farfalle with mushrooms, prosciutto, and peas) last night for dinner and my husband woke up this morning still raving about it. Apart from being downright delicious, it is easy to make (yet, a "wow" entree when serving guests). And, it can be prepared in advance, making it a perfect dish for dinner parties. My recipe serves 2-3 as an entree (4-5 as a primi, or appetizer). Buon appetito!
1/2 lb cremini mushrooms (stems removed, sliced)
4 tbsp olive oil
1/2 shallot (diced)
1/4 lb prosciutto (coarsely chopped)
Salt and pepper
8 oz frozen peas (thawed)
1/2 farfalle (bowtie) pasta
1/2 c grated Parmigiano-Reggiano cheese
SAUCE:
2 tbsp unsalted butter
1/8 c all-purpose flour
1 c milk
Salt
Preheat oven to 350F. Butter a 2-quart baking dish.
Bring a large pot of water to a boil over high heat. Add salt and the pasta, stir. Cook until nearly al dente (the remaining cooking process will occur in the oven). Drain, and set aside.
In a large saute pan, warm 2 tbsp. of olive oil. Add the shallots and saute until golden. Add the prosciutto and cook a minute longer. Remove the mixture from the pan and set aside. Add the remaining olive oil to the pan and stir in the mushrooms. Saute until golden brown. Season with salt. Return the shallots and prosciutto to the pan. Add the peas, mix well and cook for another minute. Remove the pan from the heat and set aside.
To make the sauce, melt the butter in a saucepan over low heat. While stirring constantly, add the flour a little at a time. Once the flour begins to turn slightly brown, gradually add in the milk while continuing to stir. When the sauce thickens, season with salt. Remove the sauce from the heat and pour it into the mushroom mixture, mix well.
Mix the pasta and 1/4 cup of cheese into the mixture. Pour pasta mixture into baking dish. Finish off by sprinkling the remainder cheese on top and dotting with butter. (At this point, the dish may be covered and stored in the refrigerator overnight. Bring to room temperature before baking.)
Bake until the cheese melts, 12-15 minutes. Serve immediately.
