Preparation

put the mushrooms in the warm water for 20 minutes. drain, chop and sauté with garlic in hot oil. remove the garlic cloves. add the diced ham to the mushrooms. add the chopped tomatoes, salt and pepper. cook over low heat for 15 minutes. Reserve. take the milk with the cornstarch and the butter to the fire, stirring constantly until it thickens. season with salt and nutmeg. cook the pasta in boiling salted water al dente. drain. arrange the pasta on a refractory plate, cover with mushrooms and spread the white sauce. sprinkle with Parmesan and cook over the fire to brown.
yield: 4 people

Ingredients

  • 1 packet of penne pasta
  • 20 grams of dried dark porcini mushrooms
  • 2 tablespoons of olive oil
  • 150g of cooked ham
  • 2 whole garlic cloves
  • 1 large tomato without skin or seeds
  • 2 tablespoons cornstarch
  • 1/2 liter of milk
  • 2 tablespoons butter
  • nutmeg, salt and pepper to taste