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

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.