I n g r e d i e n t s :

2 tablespoons olive oil
1 large onion, finely chopped
1/4 teaspoon chilli flakes (use more if you like)
2 large cloves of garlic, finely chopped
375g (12oz) field mushrooms, sliced
1 1/2 cups (375g) Bechamel sauce (see below)
3 x 400g (13oz) cans Italian peeled tomatoes, drained well and chopped
125g (4oz) not too thinly sliced prosciutto, cut into strips
150g (5oz) Fontina cheese, cut into cubes
3/4 cup (60g/2oz) freshly grated Parmesan cheese
6 tablespoons chopped fresh basil
salt and freshly ground black pepper
375g (12oz) eliche (screw-shaped pasta)
extra 3 tablespoons Parmesan cheese

P r o c e d u r e :

- Combine oil, onion and chilli in a frying pan and cook over moderate heat until onion is soft, stirring frequently for about 5 minutes.
- Add the garlic and cook a further 1 minute.
- Add field mushrooms and cook for 10 minutes or until mushrooms are tender, stirring frequently.
- Transfer mixture to a large bowl.
- Pour the Bechamel sauce over the mushrooms in the bowl together with the tomatoes, prosciutto, Fontina and Parmesan cheeses, parsley and basil.
- Stir well to mix and season to taste with salt and black pepper.
- Meanwhile cook the eliche in plenty of boiling water until barely al dente.
- Drain well and stir into the bowl.
- Transfer to an oiled baking dish, sprinkle with the extra Parmesan and drizzle with oil.
- Bake in a 220C oven for 20 minutes until top is golden.
- Stand around for 5 minutes and then serve it up.
Enjoy!

This is the sauce for the baked eliche and prosciutto dish, makes 2 cups (500mL).

I n g r e d i e n t s :

60g (2oz) unsalted butter
1/4 cup (40g) plain flour
2 cups (500mL/16 fl oz) milk
salt

P r o c e d u r e :

- Melt the butter in a saucepan over medium heat.
- Add the flour and stir until smooth. Keep stirring for 2 minutes, then remove the pan from the heat.
- Add the milk all at once and stir well before returning to the heat.
- Stir over the heat until the sauce boils and thickens, allow to simmer for 2 minutes to ensure flour is properly cooked.
- Just before removing from heat, add some salt to taste.