Pasta and Seafood Bake

Wahhhh kemaruk Italy agaknya kan...asek tayang menu Italy jek hehehe...ramai pulak yang dok bertanya mieza kat FB bila mieza tayang gambar pasta ni..kata kawan-kawan FB, mieza ni tekak dah jadi Italy je...2-3 minggu ni asek pasta pasta dan pasta...

Meh mieza cerita..al kisah mieza ni dihadiahkan oleh Leggo's sekotak sos pasta leggo's...macam-macam jenis..carbonara, alfredo, bolognese, pasta baked, tomato paste, calabrese, tomato puree...sekotak la dek nun oiiiii...cek expiration date tu memang la lambat lagi nun di tahun 2015...nak disedekahkan kepada jiran tetangga hubby kata semua yang dihadiahkan semuanya lain perasa, dia teringin nak cuba rasa semua jenis sos tu...itu lah yang asek dok tayang menu Italy...masa mieza jejalan kat MPH hari tu ternampak buku resepi kat dalam gambar ni..terus mieza capai...jadi semangat mebuak-buak lah nak cuba resepi baru..jadi ini lah resepi yang pertama mieza cuba dari buku tu..

Tentu ada yang tertanya-tanya naper Leggo's tu baik benor hadiahkan mieza sekotak besar sos leggo's? Alkisah Leggo's meminta mieza masak satu resepi step-by-step untuk disiarkan di majalah..sebagai hadiahnya mieza dihadiahkan la dengan product Leggo's bernilai RM120..Alhamdulillah...

PASTA AND SEAFOOD BAKE

350 gm dried pasta
6 tbsp butter plus extra for greasing
2 small fennel bulbs - thinly sliced
175 gm mushroom - thinly sliced
175 gm cooked shelled shrimp
Pinch of cayenne pepper
300 ml bechamel sauce - (see recipe below)
1/2 cup freshly grated parmesan cheese
2 large tomatoes
olive oil for brushing
1 tsp dried oregano leaves
salt and pepper

Mieza added:
Crab stick - cut into 2 cm length
Chunk tuna
Mozarella cheese

Method:

1. Preheat oven 180'C. Bring a large pan of lightly salted water to boil. Add the pasta, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite.
2. Drain and return to the pan. Add 2 tbsp of butter to the pasta, cover, shake the pan, and keep warm.
3. Melt the remaining butter in a separate pan. Add the fennel and cook for 3-4 minutes.
4. Stir in the mushrooms and cook for additional 2 minutes.
5. Sit in the shrimp (mieza added tuna and crab stick as well)  then remove the pan from the heat.
6. Stir the cayenne pepper into the bechamel sauce and add the shrimp mixture and pasta.
7. Grease a large ovenproof dish with butter, then pour the mixture into the dish and spread evenly.
8. Sprinkle over the parmesan cheese and arrange the tomato slices on top of the mixture.
9. Brush tomato with olive oil. Mieza sprinkle the mozarella cheese here.
10. Sprinkle over the oregano and bake in the preheated oven for 25 minutes, or until golden brown. Serve immediately.

BECHAMEL SAUCE

55 gm unsalted butter
55 gm all purpose flour
500 ml milk
1 bay leaf
salt and pepper
pinch of freshly grated nutmeg

Method:

1. Mely the butter, add the flour, and cook over low heat, stirring constantly for 1 minute.
2. Remove the pan from the heat and gradually stir in the milk.
3.Return the pan to the heat and bring to a boil, stirring constantly, until thicken and smooth.
4. Add the bay leaf and season the sauce to taste with salt and pepper and nutmeg.