gratinderigatoni

The delicious recipe for rigatoni gratin with porcini mushrooms, roasted garlic, and Appenzeller cheese

undefined undefined 26 octobre 2022 undefined 17h59

undefined undefined 20 décembre 2023 undefined 10h45

The Editor

© No Diet Club

Even if the weather is still summery, our beloved autumn products are back to delight our taste buds in search of comfort. Our buddies from No Diet Club - always there to offer us more recipes where fat is king - propose a pasta recipe that smells deliciously of mushrooms. YUM.

Recipe for gratin of rigatoni with porcini mushrooms, roasted garlic, and appenzeller. For 2 people. INGREDIENTS 300 g of rigatoni 8 large porcini mushrooms 1 head of garlic 250 ml of milk 200 g of grated appenzeller 4 tbsp of salted butter 2 tbsp of flour + 2 tbsp of salted butter 1/2 tsp of nutmeg 2 slices of bread (optional) 1/2 glass of white wine (optional) Fresh parsley Fleur de sel, pepper PREPARATION - Roast the head of garlic for 30 minutes at 190 degrees. - Cook the rigatoni in salted boiling water, keeping them al dente. - Reserve 1 bowl of pasta cooking water. - Cut the porcini mushrooms into large pieces. - Sauté them in a pan with 2 tbsp of butter over medium heat. - Cover. - When they have released their juices, add 2 tbsp of butter and caramelize them over high heat. - Season with salt and pepper. - Deglaze with white wine, scraping the bottom of the pan (optional). - Add fresh parsley and set aside.
- For the béchamel: In the same pan, melt 2 tablespoons of butter over low heat
- Add the flour and stir
- Increase to medium heat before gradually adding the milk while whisking
- Add nutmeg, salt, and pepper
- Pour the mushrooms and pasta into the béchamel sauce
- Add the roasted garlic puree
- Thin the sauce if necessary with the pasta cooking water over medium or high heat
- Grate ¼ of the cheese into the pan and mix
- Adjust the seasoning
- Transfer everything to a gratin dish
- For the instant breadcrumbs, toast the bread slices and blend in a blender
- Preheat the oven to 200 zizis
- Cover the dish with grated Appenzeller and breadcrumbs
- Bake under the grill for 5 to 10 minutes until browned without drying out the pasta
- Garnish with fresh parsley after removing from the oven