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Pasta Boxes with Fettuccini and Wild Mushroom

Pasta Boxes with Fettuccini & Wild Mushroom

(Serve 6)


10 ounces fresh green fettuccine pasta

6 egg pasta rounds, 20 cm. wide

3 tablespoons unsalted butter

2 ounces wild porcini mushrooms, soaked and chopped

¼ pound boiled ham, cut into thin strips

2 tablespoons onion, minced

Melted butter

6 tablespoons besciamelle sauce

1 teaspoon salt

½ teaspoon freshly ground pepper

½ pint heavy cream

¼ cup freshly grated Parmigiano cheese

6 ramekins


Bring a 10-quart pot of salted water to a boil. Add pasta and cook until “al dente.” Drain and reserve. Heat butter in a 10-inch skillet. Add onion, mushrooms and a little mushroom water. Cook at medium heat for five minutes. Stir in ham, salt and pepper. Add heavy cream and reduce at high heat. Toss pasta with sauce and reserve. Boil the pasta rounds, cover with prepared besciamelle sauce and place in the butter ramekins. Fill with prepared fettuccine, seal and brush with butter. Bake in a preheated 400 degree oven for 15 minutes. Serve with cheese.


Besciamella Sauce: 2 cups whole milk 4 tablespoons butter 4 tablespoon all-purpose flour ½ teaspoon salt ½ teaspoon white pepper ½ teaspoon freshly ground nutmeg Heat milk in a 1-quart saucepan until hot. While milk is heating, melt butter in a 2-quart saucepan. Whisk in flour and salt. While whisking, add the warm milk, a little at a time. Cook sauce for 10 minutes over low heat until thickened. Remove from heat and blend in pepper and nutmeg.
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