Baked Rigatoni with Porcini Mushrooms from The Classic Pasta Cookbook by Giuliano Hazan
Soak the dried mushrooms in a bowl with enough water to cover for at least 20 minutes. Lift them out squeezing the excess water back into the bowl, rinse them under cold running water and coarsely ...
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Cooking tools:
- Mixing bowl
- Colander
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Saucepan
- Skillet
- Baking dish
- Oven
- Stove
- Spoon
- Wooden spoon
- Fine-mesh sieve
- Grater
- Kitchen towel
- Cheesecloth
- Spatula
- Kitchen scale
Ingredients
- Salt
- 1 pound cremini mushrooms, thinly sliced
- 1 cup canned whole peeled tomatoes with their juice
- Freshly ground black pepper
- ⅓ cup yellow onion, finely chopped
- Béchamel, made with 1 ½ cups milk
- 1 pound rigatoni
- 4 tablespoons butter
- 6 tablespoons Parmigiano-Reggiano, freshly grated
- 1 ounce dried porcini mushrooms
- 2 tablespoons flat leaf Italian parsley, finely chopped
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