| Index of recipes |
Penne al cartoccio

Penne baked in greaseproof paper

From	Difficulty	Serves	Time
			1^h30'

Ingredients

Penne: 400 g. (14.10 oz.)
Peas: 200 g. (7.05 oz.)
Smoked trout: 200 g. (7.05 oz.)
Butter: 30 g. (1.05 oz.)
Cream: 100g. (3.52 oz.)
Chicory: 1 little bunch
Pink pepper: 1 tea spoon
Aneto (a sort of wild fennel)
Salt

Preparation

Husk peas, put them in a casserole with boiling salt water and cook for about 40 minutes since water boils again. In the meanwhile, cut the trout into strips.
Melt the butter in a pan over the lowered fire, add the peas and the trout. Let them get taste, add a little salt, then add the cream. Let it thicken mixing with a wooden spoon. At last add the chicory, cleaned, washed, squeezed and minced. Flavour with the pink pepper and with some little tuft of wild fennel.
Cook the penne in copious boiling salted water and boil them al dente. Add the sauce. Make a bag with paper for hoven or with aluminium, put pasta in it, close it and put it into an hoven at 320°F for 10 minutes. Serve at once, opening the bag when on the table.

Of course, you can use also frozen peas, that are available all the year long and require a much shorter time to be cooked.

| Index of recipes |