Rigatoni Alla Fontina Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Rigatoni,
3 tbsp: Salt,
6 tbsp: Sweet butter,
1/2 lbs: Sliced fontina cheese,
2 pinch: Nutmeg,
1 cup: Parmigiano cheese,
2 pinch: Black pepper,
Directions:
eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted
boiling water until extra al dante (they will finish cooking in the
oven). Drain well and place in a large bowl. Add 2/3 of the butter,
1/2 of the parmigiano, and nutmeg and mix well until all the pasta
is coated.
In a buttered baking dish, make a layer of the pasta, a layer of
the fontina cheese, sprinkle with the parmigiano, and repeat the
process until the pasta is used up, ending with a layer of the
fontina on top. Sprinkle with parmigiano and black pepper and dot
with the remaining butter. Bake for 15 minutes, or until the cheese
is melted. May be served on flat plates.
Source from luhu.jp
boiling water until extra al dante (they will finish cooking in the
oven). Drain well and place in a large bowl. Add 2/3 of the butter,
1/2 of the parmigiano, and nutmeg and mix well until all the pasta
is coated.
In a buttered baking dish, make a layer of the pasta, a layer of
the fontina cheese, sprinkle with the parmigiano, and repeat the
process until the pasta is used up, ending with a layer of the
fontina on top. Sprinkle with parmigiano and black pepper and dot
with the remaining butter. Bake for 15 minutes, or until the cheese
is melted. May be served on flat plates.
Source from luhu.jp