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Ingredientes
- 1 x salt and freshly grnd black pepper 350g onions roughly minced
- 225 gm dry penne (quills)
- 700 gm dry cured streaky bacon sliced and cut up small
- 25 gm butter
- 450 gm small chestnut mushrooms sliced
- 450 gm frzn wholeleaf spinach thawed and really well liquid removed sauce:
- 1 3/5 lt lowfat milk
- 1 x few black peppercorns
- 1 x few bay leaves
- 100 gm butter
- 75 gm plain flour
- 1 tsp djon mustard
- 2 Tbsp. lemon juice final topping
- 150 ml pounng double cream
- 40 gm parmesan grated
- 50 gm mozzarella cheese grated
Direcciones
- First infuse the lowfat milk for the sauce.
- Put the lowfat milk peppercorns and bay leaves into a pan.
- Bring to just below boiling point on the simmering plate cover and transfer to the simmering oven for about 1 hour if time allows.
- Just under half fill a large pan with water add in 1 Tbsp. salt bring to the boil on the boiling plate and add in the onion and pasta.
- Bring back to the boil stirring.
- Simmer for about 10 min till al dente.
- Rinse in a colander with lots of cool water.
- Spread the bacon out in the roasting tin and cook in the roasting oven tossing from rime to time till crisp.
- Drain off any fat during cooking and keep.
- Heat half the butter in a large pan on the boiling plate add in any bacon fat and stirfry the mushrooms quickly.
- Season and add in to the bacon.
- Next make the sauce.
- Heat the butter on the boiling plate add in the flour and cook for a few min. Strain off the infused lowfat milk and gradually add in to the roux.
- Allow to thicken to a thin sauce stirring continuously.
- Add in the mustard and lemon juice and season.
- Cold then stir in the onion pasta bacon and mushrooms.
- Pour into an ovenproof oblong dish about 380 x 300mm.
- Heat the remaining butter on the simmering plate and toss the spinach in this.
- Season well.
- Put 10 piles of spinach into the dish push down into the pasta and level a bit.
- Just before cooking season the cream pour over the dish and sprinkle with the cheeses.
- Place the dish on the grid shelf near to the top of the roasting oven and cook for about 30 min till warm right through with a crispy top.
- When serving try to give each person a portion of spinach with the pasta.
- Serve with a green or possibly tomato salad.
- Garlic bread or possibly hot rolls can be served too if people are hungry.
- This is one of the most popular lunch dishes we serve of aga workshops. For everyday omit the cream and top with just 225g grated well flavoured cheddar. Prepare the topping just before baking. If you have difficulty in getting chestnut mushrooms use small ordinary mushrooms.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 126 | 39% |
| Total Fat 14.34g | 18% |
| Saturated Fat 8.75g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 239mg | 10% |
| Potassium 464mg | 13% |
| Total Carbs 34.54g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 9.41g | 6% |
| Protein 13.66g | 22% |
