Maccheroni aux champignons et à la fontina

Ingrédients

• 500 gm mixed mushrooms, such as Swiss brown, portobello and chestnut
• 2 tbsp olive oil
• Finely grated zest of 1/2 lemon, plus extra to serve
• 1 garlic clove, finely chopped
• 400 gm dried maccheroni Calabresi
• 250 gm mascarpone
• 20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes
• 50 gm parmesan, finely grated
• 150 gm Fontina, torn into 3cm chunks
• 1 1/2 tbsp coarsely chopped sage, plus 1 tbsp extra leaves
• 60 gm chilled butter, coarsely chopped

Préparation

1. 1

   1: Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes).

2. 2

   2: Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan.

3. 3

   3: Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes).

4. 4

   4: Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes). Remove from heat, add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest.