Tortiglioni Pasticciati – A Creamy Delight with a Savory Twist
Category: Pasta Dishes
Serves: 4
Tortiglioni Pasticciati is an indulgent pasta dish that combines the rich flavors of crispy guanciale, earthy mushrooms, and the slight bitterness of radicchio, all enveloped in a creamy blend of melting cheeses. This baked pasta is an ideal dish for a cozy dinner with family or friends, offering both comforting and gourmet qualities in each bite.
Here’s how to recreate this delicious recipe for your next meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tortiglioni | 320g |
| Guanciale | 100g |
| Radicchio | 250g |
| Champignon Mushrooms | 250g |
| White Wine | 50g |
| Fine Salt | 1 pinch |
| Asiago Cheese | 100g |
| Toma Piemontese | 100g |
| Fontina Cheese | 100g |
| Whole Milk | 500g |
| Butter | 50g |
| All-Purpose Flour | 50g |
| Grana Padano DOP | 40g |
Instructions
-
Prepare the Mushrooms
Begin by cleaning the mushrooms. If they are particularly dirty, gently scrape them with a knife to remove any soil, or alternatively, use a brush or a damp cloth to clean them. Once cleaned, slice them finely and set them aside. -
Prepare the Radicchio
Rinse the radicchio thoroughly under cold water and cut it into thin strips. -
Cook the Guanciale
Slice the guanciale into thin strips. Heat a non-stick pan over medium heat and cook the guanciale for about 5-6 minutes, allowing it to become crispy and golden. Once done, add the sliced mushrooms and cook them briefly. Pour in the white wine and allow it to simmer for a couple of minutes, helping to soften the mushrooms and bringing all the ingredients together. Set aside. -
Cook the Tortiglioni
In a large pot, bring salted water to a boil. Once the water is just about to reach a boil, add the tortiglioni pasta and cook it al dente according to the package instructions, usually about 12 minutes. Drain and set aside. -
Make the Cheese Sauce (Bechamel)
While the pasta is cooking, prepare the cheese sauce. Start by slicing all the cheeses (Asiago, Toma Piemontese, and Fontina) into small strips. In a separate saucepan, warm the milk over medium heat. In another pan, melt the butter on low heat, whisking continuously to avoid any lumps. When the butter begins to bubble and turn golden, sprinkle in the flour to create a roux. Stir constantly until it reaches a golden color. -
Combine Milk and Cheese
Once the milk is nearly boiling, slowly add the strips of cheese to the milk, stirring until they melt and blend together. Gradually pour the milk and cheese mixture into the roux, stirring vigorously with a whisk. Continue to cook on low heat for 5-6 minutes until the sauce thickens into a creamy consistency. -
Combine Pasta and Sauce
Now that both the pasta and cheese sauce are ready, add the cooked tortiglioni to the pan with the guanciale and mushrooms. Gently mix in the creamy cheese sauce, stirring to evenly coat the pasta. -
Assemble and Bake
Transfer the pasta mixture into a baking dish. Top the pasta with the Grana Padano cheese and place the dish in a preheated oven at 230°C (450°F). Bake for 5-6 minutes, or until the top is golden and the pasta is slightly crispy. -
Serve
Remove the tortiglioni from the oven, and serve hot, garnished with additional grated Grana Padano if desired. The creamy, cheesy richness combined with the crispiness from the oven creates a perfect balance of textures and flavors.
Tortiglioni Pasticciati is a delectable and satisfying dish that combines the savory goodness of Italian cheeses, the crunchy indulgence of guanciale, and the earthy depth of mushrooms, creating a perfect harmony of flavors. Whether for a casual weeknight dinner or a special occasion, this dish is sure to impress. Enjoy every bite of this creamy, cheesy, and utterly delightful recipe!
Tip: For an added touch, serve with a fresh green salad to balance the richness of the dish.
