Mezze Penne Rigate
Original durum wheat
Mezze penne and mushrooms casserole
Difficulty:
Medium
Medium
It's cold outside, and it's nice to switch the oven on to warm up our kitchen with lovely smell of good food, like mushrooms. Let's prepare the wrapping dough: in italian this kind of dough is called pasta matta (i.e. "crazy dough") and it's made with flour, water and oil.
We might have kept aside in our freezer a few oh the mushrooms that we picked up during fall: we heat them over medium heat in a pan, along wioth olive oil, garlic and a sprinkle of salt.
In the meanwhile, we'll cook our Mezze Penne Rigate Originale Felicetti very much al dente; we drain them and add to the mushrooms' saucepan, together with a generous amount of grated Grana Padano cheese. We might love to use Trentingrana or Parmigiano Reggiano instead. Any of those will taste delicious!
Let's get back to our pasta matta: roll half of it, quite thin, and line our casserole mold. Fill with cooked penne and mushrooms, than coat up with the other half. Trim exceeding border and seal up the dough all around; straitght to pre-heated oven at 180°C for about 30 minutes. Cool gently, cut into portions and enjoy!
INGREDIENTS:
1 pack Mezze Penne Rigate Originale Felicetti
500 g fresh or frozen mushrooms
150g. grated Grana Padano cheese
olive oil, salt
For the crazy dough / pasta matta:
250 g flour
120g lukewarm water
a tablespoon olive oil
salt
