Timpano del cardinale alberoni

Name: Timpano del cardinale alberoni (Baked pasta with prawns and mushrooms)
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 300 ml/10 fl oz/1¼ cups double (heavy) cream; 6 tbsp olive oil; 500 g/1 lb 2 oz chestnut (cremini) mushrooms, finely sliced; 500 g/1 lb 2 oz farfalle or mafalde; 2 eggs and 1 egg yolk; béchamel sauce made with 750 ml milk, 75 g unsalted butter and 60 g flour; 6 tbsp dry Marsala; 500 g/1 lb 2 oz peeled prawns (shrimp); 30 g/1 oz/2 tbsp unsalted butter, plus extra for the dish; 100 g/3½ oz Parmesan cheese, grated; 2 tbsp dried breadcrumbs; 1 garlic clove, finely sliced

Baked pasta with prawns and mushrooms

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This pasta bake is supposed to have been created by Cardinal Giulio Alberoni from Piacenza in Emilia; he was a distinguished eighteenth-century soldier, churchman and, judging by this recipe, gourmet. I like farfalle or mafalde for this dish, two pasta shapes that certainly didn’t exist in Alberoni’s time, but they are perfect here.

Ingredients

Europe
Italy
Piacenza
Main course
Dinner
Pasta
Mediterranean

Ingredients

Method