Yield: 1 servings
|10 \N||Sheets spinach or egg pasta|
|1 tablespoon||Olive oil|
|1 \N||Clove garlic|
|8 ounces||Plum tomatoes|
|1 \N||Bay leaf|
|1 tablespoon||Tomato puree|
|¼ pint||White wine|
|½ pint||Vegetable stock|
|\N \N||Black pepper and salt to taste|
|¼ pint||Double cream|
|½ \N||Onion choute; (1 bay-leaf studded|
|\N \N||; clove)|
Cook the pasta in plenty of boiling oiled water until al dente (to the bite). Drain and refresh with cold water.
Sweat off the celery, garlic , onion and mushrooms in olive oil, add the flour and cook for 2-3 minutes, add the tomato puree, plum tomatoes, tarragon, bay leaf, white wine and stock.
Allow to simmer for 10 minutes, remove the bay leaf and check seasoning.
Bring the milk to the boil with onion choute and allow to cool. Melt butter, add flour and cook for 2-3 minutes until sandy texture. Gradually stir in the pre-heated milk over the heat to form a smooth sauce. Season, add half the grated parmesan and cream. Remove from heat.
Layer a little white sauce, tomato sauce then pasta three times, the last layer of pasta should be topped with the remaining cheese sauce and parmesan.
Place in a hot oven (200 C) for approximately 30 minutes until the golden brown on top.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.