BAKED FARFALLE WITH MUSHROOMS AND GORGONZOLA CHEESE
10 oz Barilla Farfalle
10 oz fresh mushrooms
3 oz shallots
3 tbsp extra virgin olive oil
10 oz milk
1 tbsp butter, abundant
1 tbsp flour
7 oz Gorgonzola cheese
Salt, white pepper
Sauté the mushrooms in extra virgin olive oil.
Add the chopped shallots, then salt.
Prepare the sauce: melt the butter, add the flour and blend well. Then add the piping hot milk seasoned with salt and pepper. Bring to a boil, add the Gorgonzola and let it melt off the stove.
Boil the Farfalle and drain when al dente.
Blend the pasta with the mushrooms and sauce, then place in baking pan.
Bake in the oven at 180°C/ 356°F for 10 mins until obtaining a nice golden top color.