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Patricia Lousada
8-10
Medium
By Patricia Lousada
Published 1991
The definite flavours of ham and mushrooms contrast deliciously with the more neutral pasta and the creamy béchamel. This makes a lovely party dish.
If using dried mushrooms, soak them in ¼ pint (150 ml) of warm water for at least 30 minutes. Remove and chop finely. Strain the water through kitchen towelling to remove any dirt and reserve it.
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