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Ingredientes
- 2 c. finely-minced onion
- 2 lrg garlic cloves chopped
- 1/4 tsp dry warm red pepper flakes or possibly to taste
- 1 tsp dry basil crumbled
- 1 tsp dry oregano crumbled
- 2 Tbsp. extra virgin olive oil
- 1 lb fresh shiitakes stems discarded, and the caps sliced
- 8 ounce unsalted butter - (1 stick)
- 6 Tbsp. all-purpose flour
- 4 c. lowfat milk
- 2 can Italian whole peeled tomatoes - (28 ounce ea) liquid removed well, and minced
- 1/4 lb thinly-sliced prosciutto cut into strips
- 1/4 lb Italian Fontina grated (abt 1 c.)
- 1/4 lb Gorgonzola crumbled (abt 1 c.)
- 1 1/2 c. freshly-grated Parmesan
- 2/3 c. chopped fresh parsley leaves
- 1 lb penne (quill-shaped pasta) or possibly farfalle (large bow-tie-shaped pasta) Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a large skillet, cook the onion, the garlic, the red pepper flakes, the basil, and the oregano in the oil over moderately-low heat, stirring, till the onion is softened. Add in the mushrooms, cook the mix over moderate heat, stirring, for 10 to 15 min, or possibly till the mushrooms are tender.
- In a saucepan, heat 6 Tbsp. of the butter over moderately-low heat, whisk in the flour, and cook the roux, stirring, for 3 min. Add in the lowfat milk in a stream, whisking, and simmer the mix, whisking, for 2 min, or possibly till it is thickened.
- Pour the sauce over the mushroom mix and add in the tomatoes, prosciutto, Fontina, Gorgonzola, 1 1/4 c. of the Parmesan, and parsley.
- In a kettle of boiling salted water, cook the pasta for 5 min (the pasta won't be tender) and drain it well. Add in the pasta and salt and pepper, to taste, to the mushroom mix, toss the mix till it is combined well, and transfer it to a buttered 3- to 4-qt baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe.
- Sprinkle the pasta with the remaining 1/4 c. Parmesan, dot it with the remaining 1 Tbsp. butter, cut into bits, and bake it in the middle of a preheated 450 degree oven for 25 to 30 min, or possibly till the top is golden brown and the pasta is tender.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 6 servings | |
| Calories 861 | |
| Calories from Fat 434 | 50% |
| Total Fat 49.47g | 62% |
| Saturated Fat 28.49g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 591mg | 25% |
| Potassium 718mg | 21% |
| Total Carbs 78.82g | 21% |
| Dietary Fiber 4.4g | 15% |
| Sugars 14.52g | 10% |
| Protein 26.58g | 43% |
