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How to make the pasticcio di penne alla valdostana: Saute' the mushrooms with the whole garlic clove in 2 tablespoons of the
butter over a high heat. Add salt and pepper, lower the heat and cook for
3 minutes. Discard the garlic. Cook the pasta as usual. Drain and dress
with the remaining butter.
Butter an ovenproof dish and cover the bottom with a layer of penne.
Distribute about a quarter of the mushrooms and the sliced cheese evenly
over the pasta and sprinkle with 1 tablespoon of Parmesan. Add another
layer of pasta and cover with mushrooms and cheese as before.
Repeat until
you have used all the ingredients, finishing with a layer of sliced
cheeses. Pour over the cream, sprinkle with salt and pepper and bake,
covered the pasticcio di penne alla valdostana with foil, in a preheated oven at 400° for 10 minutes.
Bake uncovered for a further 10 minutes, or until a light crust has formed
on the top. Remove the pasticcio di penne alla valdostana from oven and allow to rest for 5 minutes before
serving.
Adapted from:
Gastronomy of Italy
Anna Del Conte
Prentice Hall Press
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