Recipe courtesy of Mary Elaine's at The Phoenician
Total:
1 hr 25 min
Active:
25 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Stuffing:
Mornay Sauce:
Blonde Roux:

Directions

Mornay Sauce:

In a saute pan, sweat the bacon to render the fat. Remove the bacon from the pan, then add the shallots to the fat to cook. When tender, add the porcini and cook 5 minutes. Add the bacon back in the pan. Add the chicken stock a little at a time. Season with salt and pepper and add butter. Cook until thick, about 3 minutes. Toss in bread crumbs and parsley and remove from heat. Check seasoning.

To make the Mornay:

Begin by scalding the milk. Turn heat to low and slowly whisk in the roux. Cook for 5 to 10 minutes over low heat. Season with salt and pepper and add grated cheese. Reserve sauce in baine marie.

Preheat oven to 350 degrees F.

To make the rigatoni, begin by cooking the rigatoni in well-salted water for 5 minutes. Shock quickly in ice water. Remove from ice water and keep tightly covered until ready to use. When the stuffing has cooled, put it in a piping bag and fill rigatoni, pressing ends clean.

Place 4 rigatoni on a tray and spoon the sauce over to completely cover the pasta. Sprinkle with a little fresh bread crumbs and grated Parmesan. Bake for 5 minutes. Finish under broiler, if necessary.

Plate on the cooking tray. Garnish with truffle shavings and Parmesan cheese.

Blonde Roux:

Melt the butter in a small pan. Whisk in the flour. Cook until the mixture bubbles. Remove from the heat.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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