Multicolored Bows With Three Cheeses - Country Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
2 tbsp: All-purpose flour,
1/2 cup: Fresh bread crumbs, (1 slice
1: 12-oz pk multicolored pasta,
-of bread),
-bows,
2 cup: Milk,
1 cup: Shredded Cheddar cheese,
1 small: Onion, quartered
1/2 cup: Finely grated Parmesan,
10: Black peppercorns,
-cheese,
3 Sprigs: fresh parsley,
1/4 cup: Finely grated Romano cheese,
1: Bay leaf,
1/2 tsp: Ground black pepper,
2 tbsp: Butter, melted
Dash ground red pepper,
Directions:
1. In small skillet, heat oil over medium- high heat; add bread
crumbs and cook just until golden and toasted-about 3 min- utes.
Drain on paper towel and set aside.
2. In small saucepan, combine milk, onion, peppercorns, parsley
sprigs, and bay leaf; slowly heat to simmer over medium heat.
Meanwhile, in small bowl or cup, stir together butter and flour until
smooth paste forms.
3. When milk mixture just comes to a boil, reduce heat to low and
quickly whisk in butter-flour mixture, stirring constantly. Cook,
stirring frequently, until mixture thickens-5 to 7 minutes.
4. Cook multicolored pasta bows following package directions.
5. Meanwhile, strain mixture into medium-size saucepan, discarding
onions, herbs, and peppercorns. Add cheeses to strained mixture. Cook
over very low heat, stirring constantly, just until cheeses melt and
a smooth, golden sauce forms. (If sauce is too thick, add a few
table- spoons pasta cooking water until desired consistency is
reached.) Add black pepper and red pepper, if desired.
6. Drain pasta very well and place into serving dish. Ladle half of
cheese sauce over pasta; toss gently and add remaining sauce. Top
with toasted bread crumbs anct serve immediately.
Nutritional information per serving-protcin: 29 grams; fat: 29 grams;
carbohydrate: 77 gram, fiber: 4 grams; sodium: 574 milligrams;
cholesterol: 75 milligrams; calories: 688.
Country Living/August/93 Scanned & fixed by DP & GG
Source from luhu.jp
crumbs and cook just until golden and toasted-about 3 min- utes.
Drain on paper towel and set aside.
2. In small saucepan, combine milk, onion, peppercorns, parsley
sprigs, and bay leaf; slowly heat to simmer over medium heat.
Meanwhile, in small bowl or cup, stir together butter and flour until
smooth paste forms.
3. When milk mixture just comes to a boil, reduce heat to low and
quickly whisk in butter-flour mixture, stirring constantly. Cook,
stirring frequently, until mixture thickens-5 to 7 minutes.
4. Cook multicolored pasta bows following package directions.
5. Meanwhile, strain mixture into medium-size saucepan, discarding
onions, herbs, and peppercorns. Add cheeses to strained mixture. Cook
over very low heat, stirring constantly, just until cheeses melt and
a smooth, golden sauce forms. (If sauce is too thick, add a few
table- spoons pasta cooking water until desired consistency is
reached.) Add black pepper and red pepper, if desired.
6. Drain pasta very well and place into serving dish. Ladle half of
cheese sauce over pasta; toss gently and add remaining sauce. Top
with toasted bread crumbs anct serve immediately.
Nutritional information per serving-protcin: 29 grams; fat: 29 grams;
carbohydrate: 77 gram, fiber: 4 grams; sodium: 574 milligrams;
cholesterol: 75 milligrams; calories: 688.
Country Living/August/93 Scanned & fixed by DP & GG
Source from luhu.jp