Pasta al forno with wild mushrooms, chestnuts, burrata, fontina and truffle

1. 1

   Cook the pasta in a pan of boiling salted water until al dente, then drain and toss with olive oil. Set aside. Preheat the oven to 190C/170C Fan and butter an ovenproof baking dish.

   190°C

2. 2

   Melt the butter in a saucepan, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay leaf.

3. 3

   Turn the heat to low and continue to stir until rich and thickened. Whisk in half of the parmesan and fontina until melted. Season with salt and pepper, add truffle oil, and keep warm.

4. 4

   Heat a large pan over high heat, add olive oil and the mushrooms. Season with salt and pepper, then fry until cooked through. Stir in the chestnuts and parsley, then turn off the heat.

5. 5

   Place the cooked pasta in a bowl, pour over the sauce and mix well to fully coat. Add the mushroom mixture and tear in the burrata. Mix well, transfer to the prepared baking dish, and top with breadcrumbs and the remaining cheese.

6. 6

   Bake for 20 minutes or until piping hot and the top is nicely browned. Top with more truffle oil and slices of fresh truffle, if using.

   20 min

1 serving ≈ 363 g

Nutrition values are estimates. - means data is unavailable.