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Angela's Italian and Sicilian Recipes
Penne and Mushroom Pie
Penne and Mushroom Pie
(Pasticcio Di Penne con Funghi)
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped

For the Pie:
1 quantity short crust pastry
1 and 3/4 lbs (800 grams) porcini mushrooms, thinly sliced
11 oz (300 grams) pennette lisce pasta
1 egg
2 oz (50 grams) butter, plus extra for greasing
1 tablespoon extra virgin olive oil
1 garlic clove
5 tablespoons double cream
1 tablespoon chopped fresh flat-leaf parsley
4 tablespoons Parmigiano cheese, freshly grated
Plain flour, for dusting
Salt and pepper
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.

Lower the heat and simmer gently for about 20-25 minutes.

Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.

Prepare the Pie:
Preheat the oven to 180C (350F) Gas Mark 4.

Grease an ovenproof timbale mould with butter.

Melt 1 oz (25 grams) of the butter with the olive oil in a pan.

Add the garlic and cook over a low heat for about 2-3 minutes until golden brown, then remove and discard the garlic.

Add the porcini mushrooms to the pan and sprinkle with a ladleful of the vegetable stock.

Cover and cook over a medium heat for about 10 minutes until soft, adding a little more stock if necessary.

Beat the egg in a bowl with 1 teaspoon of the stock.

Season the mushrooms with salt and pepper to taste.
Stir in the cream and cook for a few minutes more.

Remove the pan from the heat and stir in the parsley and egg yolk mixture, making sure that the porcini mushrooms are evenly coated with the sauce.

Cook the pennette pasta in a large pan of salted, boiling water until 'al dente', then drain.

Arrange half the pennette in a layer on the base of the prepared mould.
Sprinkle with half the Parmigiano cheese and dot with half the remaining butter.

Place half the porcini on top and spoon on the remaining pasta.
Sprinkle with the remaining Parmigiano cheese and dot with the remaining butter.

Top with the remaining porcini.

Roll out the pasta frolla (short cut pastry) on a lightly floured surface to make a round 1/4 inch (5 mm) thick.

Cover the mushrooms with the pasta frolla, trimming to fit.

Bake for about 15-20 minutes or until light golden brown. Serves 6.
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