Pasta Livornese
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- for 6
Ingredients
- tomatoes
- 25g butter
- 700g chopped tomatoes
- 1 small onion, finely chopped (optional)
- 1 clove garlic, finely chopped (optional)
- mushrooms
- 450g sliced mushrooms
- 25g butter
- 15g flour
- 300-450ml milk
- pasta
- 450g macaroni
- 50g Parmesan
- 100g mozzarella
- or use cheddar or similar instead of parmesan & mozzarella
- salt & pepper
Method
- tomato sauce Melt 25g of butter. If using sweat the onions and garlic for 5 minutes without browning. Add tomatoes and cook for 15 mins, stir frequently, season.
- mushroom sauce Rest of butter, sauté mushrooms, add flour and then milk to make béchamel, season. Alternatively, make a fairly liquid béchamel with 15g butter and 15g flour and the milk, fry the mushrooms in remaining butter and add to béchamel. This makes it easier to judge the thickness of the sauce but is more faff.
- macaroni Cook and drain macaroni
- bake Half of pasta in buttered baking dish, then tomatoes, then mushrooms, then rest of pasta, then mozzarella and Parmesan. Bake for 30 mins at 190℃
Pasta cookbook Myra Street
italian pasta