Italia__-_November_2016

INGREDIENTS

2-3 tbsp olive oil

1 onion, peeled and finely chopped

½ tsp dried oregano

½ tsp dried thyme

130g white mushrooms, chopped

4 garlic cloves, peeled and crushed

¼ tsp dried chilli flakes

sea salt

125ml dry white or red wine

2 x 400g cans chopped tomatoes

1 x 400g can artichoke hearts,

drained and sliced

50g pitted black olives, sliced

a pinch of sugar

400g dried tube pasta

150g provolone, cubed

FOR THE BÉCHAMEL SAUCE

50g unsalted butter

35g plain flour

600ml hot milk

sea salt and freshly ground black pepper

3-4 tbsp freshly grated parmesan

Heat 1 tbsp of the oil in a large frying pan.

Add the onion and soften over low heat for

about 5 minutes. Stir in the oregano, thyme

and mushrooms and cook for 2-3 minutes,

adding more oil if required. Stir in the garlic

and chilli and season with salt.

Cook for 1 minute, then add the wine. Cook

for 1 minute more, then add the tomatoes,

artichokes and olives. Add the sugar, stir to

combine and simmer for 15 minutes. Taste and

adjust the seasoning if necessary.

Preheat the oven to 200°C /Gas Mark 6. Cook

the pasta until al dente. Drain and set aside.

Meanwhile, prepare the béchamel sauce.

Melt the butter in a saucepan over low

heat. Add the flour and cook, stirring,

for 1 minute. Slowly pour in the hot milk,

whisking continually, and simmer until the

mixture thickens. Season. Stir in 2 tbsp

Parmesan and set aside.

To assemble, spread a small amount of the

tomato mixture over the bottom of a 30x20cm

baking dish and add 1 tbsp oil. Arrange one-

third of the cooked pasta in a single layer

on top of the tomato. Top with half of the

remaining tomato mixture and spread evenly.

Cover with another layer of pasta (using half

of the remaining amount). Spoon over half

of the béchamel and spread evenly. Top with

the provolone. Spoon the remaining tomato

mixture on top. Top with the remaining pasta

and béchamel. Sprinkle with the remaining

parmesan. Bake for about 30-40 minutes, until

browned. Serve immediately.

Artichoke, mushroom and olive pasta bake with provolone

Pasta al forno con carciofi, funghi e provolone

➤ SERVES 4 ➤ PREPARATION 20 minutes ➤ COOKING 5 minutes

Recipe by Laura Washburn, photography by Martin Brigdale

November 2016 ITALIA! 87

IT144.Recipes-FiresideFeasts.sg4.indd 87 28/09/2016 16:00pm