Slowly bring the milk to boil and add the onion, bay leaves and cloves. Once boiled take off the heat and allow to cool for 20 minutes. Melt the butter in another saucepan, and add the flour, stirring with a whisk to form a paste. Remove the onion, bay leaves and cloves from the milk and slowly pour it into the butter and flour paste. stirring constantly for 5-10 minutes until it has thicken into a smooth sauce. For the baked lumaconi Cut off the mushroom stalks and rinse the mushrooms quickly under cold running water (some say you shouldn't wash mushrooms, but it is preferable to remove all the soil) and dry. Cut into slices sprinkle with a spoonful of flour and leave them to dry again. In a large frying pan, fry the finely chopped garlic clove in olive oil. After a few minutes, add the mushrooms and cook them on a high heat for 15-20 minutes, stirring occasionally. Season with salt and pepper. At this point, add 500ml of béchamel, mix and cook for 5 minutes on a low heat. Meanwhile, cook the lumaconi in plenty of salted water and drain them a few minutes before the time indicated on the packet. Cut the mortadella into cubes and start filling your lumaconi with the mushroom sauce and some diced mortadella. Arrange them next to each other in a baking dish, without overlapping them. Sprinkle with the remaining béchamel and grated Parmesan. Bake at 180 degrees for 10 minutes and then grill for another 5 minutes.
400g Garofalo Lumaconi pasta250g mortadella with pistachios500g button mushrooms750ml béchamel sauce1 clove of garlicSalt to tastePepper to tasteExtra virgin olive oil (as required)50g Parmigiano Reggiano (parmesan) PDO cheeseFor the béchamel sauce750ml whole milk1 and a half onion, halved1 bay leaf3 cloves75g butter75g plain flour
Slowly bring the milk to boil and add the onion, bay leaves and cloves. Once boiled take off the heat and allow to cool for 20 minutes. Melt the butter in another saucepan, and add the flour, stirring with a whisk to form a paste. Remove the onion, bay leaves and cloves from the milk and slowly pour it into the butter and flour paste. stirring constantly for 5-10 minutes until it has thicken into a smooth sauce. For the baked lumaconi Cut off the mushroom stalks and rinse the mushrooms quickly under cold running water (some say you shouldn't wash mushrooms, but it is preferable to remove all the soil) and dry. Cut into slices sprinkle with a spoonful of flour and leave them to dry again. In a large frying pan, fry the finely chopped garlic clove in olive oil. After a few minutes, add the mushrooms and cook them on a high heat for 15-20 minutes, stirring occasionally. Season with salt and pepper. At this point, add 500ml of béchamel, mix and cook for 5 minutes on a low heat. Meanwhile, cook the lumaconi in plenty of salted water and drain them a few minutes before the time indicated on the packet. Cut the mortadella into cubes and start filling your lumaconi with the mushroom sauce and some diced mortadella. Arrange them next to each other in a baking dish, without overlapping them. Sprinkle with the remaining béchamel and grated Parmesan. Bake at 180 degrees for 10 minutes and then grill for another 5 minutes.