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Pasta al forno with wild mushrooms, chestnuts, burrata, fontina and truffle
Fruit and vegetables
130g/4½oz
wild mushrooms
, trimmed and rinsed
1 small bunch flat
parsley
, leaves only, chopped
black
truffle
slices, to finish (optional)
Tins, packets and jars
400g/14oz ziti pasta (or
rigatoni
)
60g/2¼oz
plain flour
Cooking ingredients
extra virgin
olive oil
4
bay leaves
glug
truffle oil
100g/3½oz
chestnuts
, roasted and peeled (see Recipe Tip), or alternatively 70g/2½oz pre-cooked
chestnuts
, roughly chopped
good handful Japanese panko
breadcrumbs
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
30g/1oz
butter
, plus extra for
buttering
the dish
800ml/1½ pint hot full-fat
milk
70g/2½oz
parmesan
, grated
180g/6oz
burrata
, drained
Other
70g/2½oz fontina, grated
Back to recipe
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