Mess Of Penne With Mushrooms

Preparation:

Preparation: Make the shortcrust pastry by halving the amount of sugar and let it rest in a cool place. In the meantime, heat 30 g of butter in a saucepan with a spoonful of oil, season with a clove of garlic and remove it when it is golden brown. Add the cleaned, washed and thinly sliced mushrooms, sprinkle them with a ladleful of broth, cover and cook over moderate heat until they become soft, sprinkling them with a little warm broth if necessary. Finally, season with salt and pepper, pour in the cream, mix carefully and thicken. Remove from the heat, add a spoonful of minced parsley to the mushrooms and, stirring, a yolk diluted with a teaspoon of broth. The mushrooms must be veiled in the sauce. Boil the pennette in salted water, drain them slightly al dente, divide them into two parts. Butter a timbale dish, arrange a layer of penne on the bottom, sprinkle them with a little grated cheese and three knobs of butter, spread a layer of mushrooms on top, then another of pasta topped with a little cheese and butter, then one of mushrooms and cover with the shortcrust pastry rolled into a disc about half a centimeter thick. Bake in a preheated oven at 170 degrees for 15 minutes or until the surface of the timbale is lightly golden. Accompanying wines: Garda Bresciano Rosso DOC, Trentino Marzemino DOC, Torgiano Pinot Nero DOC.