PASTA AL FORNO

Ingredients

400g ziti pasta (or rigatoni) 
130g wild mushrooms, trimmed and rinsed
100g chestnuts, roasted and peeled or 70g pre-cooked chestnut
4 bay leaves
70g grated fontina
70g grated parmesan
800 ml full cream milk- hot
60g flour
30g butter- and a bit extra for buttering the dish
180g burrata, drained
A good handful of panko bread crumbs
A glug of truffle oil
1 small bunch flat parsley, leaves picked and chopped
Extra virgin olive oil, sea salt and black pepper for cooking
Truffle slices to finish- optional

Directions

Set the oven to 170 0c

1. Cook the pasta in boiling salted water until al dente and then drain and toss with olive oil
2. Make the cheese sauce – heat the butter until in a saucepan until foaming, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay. Turn the heat to low and continue to stir until rich and thickened. Now whisk in half of the parmesan and fontina until melted. Season well, add a good glug of truffle oil, reserve and keep warm.
3. Heat a large saute pan over a high heat, add a lug of olive oil, and then the mushrooms. Season and then cook until caramelised and cooked through. Stir in the chestnuts and the parsley. Turn off the heat.
4. Place the cooked pasta in a bowl, pour over the sauce and mix through the pasta to fully coat. Now stir in the mushroom mix and tear in the burrata.
5. Mix well, transfer into a buttered ovenproof baking dish and then top with the breadcrumbs and the remaining cheese.
6. Place in the oven, bake for 20 minutes or until piping hot and the top is nicely browned and gratinated. Top with more truffle oil and slices of fresh truffle if using.