Baked Candele with Celeriac-Taleggio Cream, Golden Mushrooms and Hazelnut Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   Bring a large pot of water to a boil with part of the salt. Cook the candele pasta 2 minutes less than the package directions. Reserve 120 ml (1/2 cup) of the pasta water, drain the pasta, and toss it with a few drops of oil so it does not stick.

3. 3

   While the pasta cooks, heat 1 tablespoon of the olive oil and the butter in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.

4. 4

   Add the diced celeriac, vegetable broth, heavy cream, half of the salt, and some black pepper. Cook over medium heat for 12 to 15 minutes, until the celeriac is very tender.

5. 5

   Transfer the celeriac mixture to a blender with the taleggio, the lemon zest, and 20 g (about 1/4 cup) of the Parmesan. Blend until smooth. If needed, add a little of the reserved pasta water to adjust the texture.

6. 6

   In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the mushrooms and brown them for 5 to 7 minutes, stirring only occasionally, until their moisture cooks off. Pour in the white wine and cook 2 minutes more until almost evaporated. Season with the remaining salt and black pepper.

7. 7

   In a small bowl, combine the breadcrumbs, toasted hazelnuts, chopped sage, and the remaining 30 g of Parmesan.

8. 8

   Toss the cooked pasta with the celeriac-taleggio cream, then fold in the golden mushrooms. If the mixture seems too thick, add the rest of the reserved pasta water little by little.

9. 9

   Transfer the pasta to the prepared baking dish and scatter the breadcrumb, hazelnut, sage, and Parmesan mixture evenly over the top.

10. 10

    Bake at 220 °C / 425 °F for 12 to 15 minutes, until bubbling and golden on top. Let rest for 5 minutes before serving so the sauce can settle.