Thought I'd start bringing over some of the Trixie recipes to share with new friends. Enjoy and have wine with this to counteract the hardening of your arteries...
8oz small elbow macaroni (a nod to Ina, I'm trying cavatappi for Easter)
¼ c white wine (or chicken stock)
2c (packed) grated Gruyere & sharp white cheddar cheeses (I did roughly ½ and ½ - about ½ lb total...note, lean toward a younger sharp ched as the more aged ones are drier and can tend toward oiliness when baked)
1c whipping cream
1c whole milk
3oz thinly sliced prosciutto, coarsely chopped
¼ t grated nutmeg
½ t white pepper
½ t salt
3T grated parmesan
¼ c bread crumbs
5T butter
4T flour
2-3 roma tomatoes; seeded & coarsely chopped
Separate ¼c of the grated cheeses; combine with breadcrumbs and parmesan & toss. Set aside.
Cook pasta according to package directions; drain & set aside.
Preheat oven to 350.
Melt 1T butter (I used the same pan that I cooked the pasta in) & sauté prosciutto for a few minutes until lightly browned. Remove from pan & set aside. Keeping heat about med-high, add wine & deglaze pan. Boil until almost completely evaporated.
Add remaining 4T butter and melt. When melted, begin whisking in 4T flour, slowly. Should make a rather thick paste, but add the flour slowly and stop before you get glue! Add cream & milk & continue whisking. Cook for 4-5 minutes, whisking pretty much constantly, until slightly thickened & mostly smooth.
Add nutmeg, salt & pepper. When mixture is quite hot, turn off heat, add grated cheeses & prosciutto. Stir until cheese until melted. Stir in cooked pasta.
Pour into glass or ceramic baking dish. (I also read somewhere that you can make this up to this point, cover & refrig; then just let it come to room temp before adding the topping & baking).
Top with tomatoes and breadcrumb mixture. Bake 40 minutes-ish or until cheese is bubbling and topping is golden brown.
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