Ingredients
- 30 g dried porcini mushrooms
- 150 ml boiling water
- 100 g small pasta shapes, such as ditali (thimbles) or conchiglie (shells)
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- ¼ cup (35 g) plain flour
- 1 cup (250 ml) low–fat milk
- 2 eggs, separated
- 2 tablespoons chopped fresh parsley
- 1 can corn, about 340 g, drained
- 2 tablespoons freshly grated parmesan
- salt and pepper
Preparation
- Preheat the oven to 190°C.
- Place the dried porcini mushrooms in a small bowl and pour in the boiling water.
- Cover and leave to soak for 15 minutes.
- While the mushrooms are soaking, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Drain the pasta well.
- Drain the mushrooms, reserving the liquid, and chop them finely.
- Heat the oil in a heavy–based saucepan and fry the onion, garlic and mushrooms for 4 minutes or until the onion is softened but not browned.
- Sprinkle over the flour and stir in well, then gradually pour in the milk, stirring.
- Bring to the boil, stirring constantly, and simmer until thickened.
- Add seasoning to taste.
- Pour half the sauce into a bowl.
- Stir in the egg yolks and set aside.
- Add the reserved mushroom liquid to the sauce left in the pan, then stir in the cooked pasta, parsley and corn.
- Turn this mixture into a greased 1.5 litre ovenproof dish.
- Whisk the eggwhites until they stand in stiff peaks.
- Stir 2 spoonfuls of the whisked whites into the sauce in the bowl to lighten it, then, using a large metal spoon, carefully fold in the remaining whites.
- Spoon the eggwhite mixture over the pasta mixture and spread it out gently to the edge of the dish.
- Sprinkle with the parmesan and bake for 25 minutes or until puffed up and golden.
- Serve immediately, before the souffléed topping collapses.