A dish that enhances the typical products of the Trentino region and reflects its spirit. The combination of mushrooms and Trentingrana cheese recalls the flavours of the mountains.
Try our recipe for making simple and tasty Trentino-style pasta au gratin. Cook this delicious first course and pair it with Trentodoc Metodo Classico sparkling wine.
- 30g dried porcini mushrooms
- 240g penne
- 30g butter
- 30g flour
- 1 litre water from soaking the porcini mushrooms
- Garlic, laurel and parsley
For the sauce:
- 30g Trentingrana cheese
- 100g cream
- 1 sachet saffron
Cook the pasta keeping it “al dente”, drain it and leave to cool a little.
Make the béchamel sauce using the water from soaking the porcini mushrooms, adding a little butter and flour. Mix the penne with the béchamel sauce you have made and add the previously soaked mushrooms (possibly adding some fresh porcini mushrooms). Put it into an ovenproof dish and bake at 170°C until golden brown.
For the sauce, add the grated Trentingrana cheese, cream and saffron, season with salt and bring to the boil. Turn it off immediately.
Arrange the pasta in the dish by placing it on a layer of the sauce you have made and garnish as you wish.
Since the recipe lends itself to various versions, you can replace the mushrooms with other seasonal products.