Aosta Valley Recipes
PASTICCIO DI PENNE ALLA VALDOSTANA

Pasticcio di penne alla valdostana

Baked penne Valle d'Aosta style

How to make the Pasticcio di penne alla valdostana:

Saute' the mushrooms with the whole garlic clove in 2 tablespoons of the butter over a high heat. Add salt and pepper, lower the heat and cook for 3 minutes. Discard the garlic. Cook the pasta as usual. Drain and dress with the remaining butter.

Butter an ovenproof dish and cover the bottom with a layer of penne. Distribute about a quarter of the mushrooms and the sliced cheese evenly over the pasta and sprinkle with 1 tablespoon of Parmesan. Add another layer of pasta and cover with mushrooms and cheese as before.

Repeat until you have used all the ingredients, finishing with a layer of sliced cheeses. Pour over the cream, sprinkle with salt and pepper and bake, covered the pasticcio di penne alla valdostana with foil, in a preheated oven at 400° for 10 minutes.

Bake uncovered for a further 10 minutes, or until a light crust has formed on the top. Remove the pasticcio di penne alla valdostana from oven and allow to rest for 5 minutes before serving.

Adapted from: Gastronomy of Italy Anna Del Conte Prentice Hall Press

Serves 4-5

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM