Penne Alla Alberoni
|Penne pasta/Other short pasta||1 Pound (500 Gram)|
|Mushrooms||5 Ounce (150 Gram)|
|Butter||7 Ounce (200 Gram, 1 3/4 Sticks)|
|Black pepper||To Taste|
|Shelled raw prawns/Shrimps||5 Ounce (150 Gram)|
|White wine||2 Cup (32 tbs)|
|Flour||1 Ounce (25 Gram, 2 Tablespoon)|
|Milk||8 Fluid Ounce (250 Milliliter)|
|Grated nutmeg||1 Teaspoon|
|Freshly grated parmesan cheese||7 Ounce (200 Gram)|
|Mozzarella cheese||5 Ounce (150 Gram)|
Slice the mushrooms finely and fry gently in 30 g/1 oz (2 tbsp) butter.
Add salt and freshly ground black pepper.
Cook the shelled prawns in the white wine or water and puree them.
Make a bechamel sauce with 30 g/1 oz (2 tbsp) butter, the flour and milk and season with salt, pepper and nutmeg.
Stir in the pureed prawns, the mushrooms and half the grated Parmesan cheese.
Cook the pasta for half the time stated in the packet instructions.
Drain and stir into the sauce.
Butter an ovenproof dish and add one third of the pasta.
Cover with one third of the remaining grated cheese and shredded mozzarella.
Dot with a little butter.
Now add another layer of pasta, cover as before with the two cheeses and butter, and repeat the process once more.
Grind black pepper over the top and bake in a hot oven, 220°C/425°F/Mark 7, for 20 minutes.