Spicy "Pasta al Forno" flavored with White Truffle Infused EVOO

"Pasta al forno" is a type of baked pasta dish that is typically made with a tomato or cream-based sauce, cheese, and various other ingredients such as meat or vegetables. The combination of the spicy sauce, the creamy cheese, and the flavorful white truffle can make for a delicious and satisfying meal.

White Truffle Infused Extra Virgin Olive Oil

Extra Virgin Olive Oil IGP Toscana - Medium

Ingredients

Serves:4

Imperial Metric

20 ml Vignoli Tuscany Extra Virgin Olive Oil
2/3 cup plain flour or sifted pastry flour
2 cups whole milk
1 1/5 cup grated Parmigiano Reggiano DOP
½ teaspoon salt
½ teaspoon freshly grated nutmeg
½ teaspoon cayenne pepper powder
10 ml Vignoli White Truffle Infused Extra Virgin Olive Oil
A pack of Vignoli Knurled Pappardelle
3 tablespoons breadcrumbs

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20 ml Vignoli Tuscany Extra Virgin Olive Oil
90 gr plain flour or sifted pastry flour
450 ml whole milk
85 gr grated Parmigiano Reggiano DOP
pich of salt
pinch of nutmeg
inch of cayenne pepper powder
10 ml Vignoli White Truffle Infused Extra Virgin Olive Oil
1 pack of Vignoli Knurled Pappardelle
20 g breadcrums

Preparation

Imperial Metric

Generously grease the inside of a 10 x 6 inch baking dish with the Vignoli Tuscany Extra Virgin Olive Oil.
Pour 3 tablespoons of the same oil into a thick-bottomed steel saucepan and heat it over medium heat without bringing it to the smoking point.
Combine the flour all at once and mix immediately with a hand whisk. The preparation will take on a "crumbled" appearance.
Lower the heat to low and dilute the mixture with a small amount of milk, again with a whisk. Continue adding the milk a little at a time, without stopping mixing to avoid the formation of lumps.
Increase the heat to medium, then bring to a simmer and cook for one minute. The bechamel will have to thicken while remaining rather liquid. If needed, add a little hot milk.
Remove from the heat, add the Parmesan cheese and mix well.
Add the salt, nutmeg, cayenne pepper and a tablespoon of White Truffle Infused Extra Virgin Olive Oil. Mix again and keep aside.
Heat the oven to 392°F (200°C) in static mode.
Bring plenty of salted water to the boil and cook the Vignoli Knurled Pappardelle in it for 3 minutes, then drain and put them back in the pot.
Season the pasta with the béchamel, mixing very gently.
Transfer the noodles to the baking dish, distributing them evenly.
Sprinkle with the breadcrumbs.
Bake for 25 minutes or until the surface of the baked pastry is golden and crispy.
Remove from the oven and leave to rest for 5 minutes before serving.

Generously grease the inside of a 24 x 16 cm baking dish with the Vignoli Tuscany Extra Virgin Olive Oil.
Pour 3 tablespoons of the same oil into a thick-bottomed steel saucepan and heat it over medium heat without bringing it to the smoking point. Combine the flour all at once and mix immediately with a hand whisk. The preparation will take on a "crumbled" appearance.
Lower the heat to low and dilute the mixture with a small amount of milk, again with a whisk. Continue adding the milk a little at a time, without stopping mixing to avoid the formation of lumps.
Increase the heat to medium, then bring to a simmer and cook for one minute. The bechamel will have to thicken while remaining rather liquid. If needed, add a little hot milk. Remove from the heat, add the Parmesan cheese and mix well.
Add the salt, nutmeg, cayenne pepper and a tablespoon of White Truffle Infused Extra Virgin Olive Oil. Mix again and keep aside. Heat the oven to 200°C in static mode.
Bring plenty of salted water to the boil and cook the Vignoli Knurled Pappardelle in it for 3 minutes, then drain and put them back in the pot. Season the pasta with the béchamel, mixing very gently.
Transfer the noodles to the baking dish, distributing them evenly. Sprinkle with the breadcrumbs.
Bake for 25 minutes or until the surface of the baked pastry is golden and crispy.
Remove from the oven and leave to rest for 5 minutes before serving.

For this recipe you need

White Truffle Infused Extra Virgin Olive Oil

Knurled Pappardelle

Extra Virgin Olive Oil IGP Toscana - Medium

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