Recipes, Riso Scotti



2 packs (250 g) pasta penne
1 teaspoon of vegetable broth,
2 tablespoons of margarine ideal for fasting,
3 tablespoons olive oil,
1 onion finely chopped,
1 kilogram of fresh mushrooms cut into slices,
½ cup chopped canned tomatoes,
2 teaspoons mint,
1 teaspoon of cinnamon,
½ cup parsley finely chopped,
2 cups grated cheese ideal for fasting
Salt, Pepper
For the “Béchamel”:
5 cups organic oat drink (Riso Scotti Oat drink),
8 tablespoons olive oil,
7 tablespoons flour,
1 teaspoon of vegetable broth,
½ teaspoon of cinnamon,
1 teaspoon of salt, pepper

In a pan of plenty of salted water, pour the vegetable broth and pasta. Stir and cook pasta for 10-15 minutes or according to the manufacturer’s instructions. In the meantime, add the margarine and olive oil to a pan and sauté the onion. Then add the mushrooms and stir until all of the moisture evaporates. Add tomato, mint, cinnamon, parsley and salt and pepper. Stir the mixture well and turn off the heat. If the filling is moist, then strain it and then use it. Rinse the pasta well, strain them and pour them into a deep rectangular baking dish measuring 32X22cm. Put the mixture over with the mushrooms and stir well. (If you want to put half the pasta, half the filling and then the remaining pasta on top). Spread the cheese over it. Preheat the oven to 180 ° C.

For the “béchamel”: Put the olive oil in a small pot and when it is heats up add the flour and mix continuously to avoid it from getting lumpy. Then, pour the oat drink, lower the heat and continue mixing. Add the vegetable broth, salt, pepper, cinnamon and stir until it thickens. Spread the cream over the pasta. Sprinkle the surface with the rest of the cheese and bake in the preheated oven for 40 minutes or until the surface is crispy.

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