Macaroni pie with mushrooms is a rich and flavorful dish that combines the creaminess of béchamel with the intense taste of mushrooms. Perfect for a winter dinner, this delicious first course originates from the Emilia-Romagna region but is loved throughout Italy.
Clean the mushrooms, slice them, and sauté them in a bit of oil that has been previously flavored with a crushed garlic clove; once cooked, remove the garlic and season with salt, pepper, and finely chopped parsley.
Mix the béchamel with the diced Emmental and two tablespoons of the previously prepared mushrooms.
Cook the pasta in salted water, drain well until al dente, and season with the mushrooms, then layer it in a baking dish alternating with the béchamel and grated Parmesan.
Finish with béchamel, Parmesan, and a few knobs of butter; bake in a hot oven for 15 minutes.
Pan
Pot
Grater
Italy
| Energy (kcal) | 274.14 |
| Carbohydrates (g) | 37.16 |
| of which Sugars (g) | 1.82 |
| Fat (g) | 8.01 |
| of which Saturates (g) | 4.64 |
| Protein (g) | 15.01 |
| Fiber (g) | 1.28 |
| Sale (g) | 0.13 |
