Macaroni And Cheese (from The Dean And Deluca Cookbook) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 medium: Onion, thinly sliced
1 Clove: garlic, minced
4 small: Yellow and/or orange bell,
Peppers, trimmed and cut
Into very thin,
Strips,
2 small: Zucchini, (6 ounces total),
Cut crosswise into thin,
Slices, then
Into thin strips,
2 small: Yellow crookneck squash, (6
oz Each), cut crosswise into
Thin,
Slices, then into thin
Strips,
Salt and freshly ground,
Pepper to taste,
8 ounce: Imported Italian penne or,
Another short tubular shape,
3 tbsp: Unsalted butter,
3 tbsp: All-purpose flour,
2 Sprigs: fresh rosemary,
4: Fresh sage leaves,
1: Bay leaf,
1 1/2 cup: Milk,
1 1/4 cup: Grated Italian fontina,
Cheese,
Directions:
Preheat the oven to 425 degrees.
Heat the olive oil in a large nonstick skillet over moderate heat and
stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and
cook, stirring, for 1 minute. Raise the heat slightly and add the
bell peppers. Cook, stirring for 2 minutes. Add the zucchini and
yellow squash and cook, stirring for 2 minutes. Season with salt and
pepper and set aside.
Cook the pasta in a large kettle of boiling salted water for 4
minutes. Drain the pasta and rinse it with cold water.
Heat the butter in a medium-size heavy saucepan over moderate to
moderately high heat until it becomes a medium nutty brown, being
careful not to burn it. Stir in the flour, rosemary, sage and bay
leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk
and cook, stirring, for 4 to 5 minutes, or until sauce is very
thick--the consistancy of sour cream. Strain the sauce and season
well with salt and pepper. Cool slightly.
Return the pasta to the same large kettle and stir in the sauce. Add
the vegetables and 1 cup grated fontina and blend completely. Place
the mixture in a deep earthenware or glass baking dish (about 9
inches by 13 inches by 2 inches). Sprinkle with the remaining
fontina. Bake for 20 minutes, until the pasta is brown and crunchy on
top. Yield: 6 servings
Suggested drink: Sauvignon, Castello della Sala, Umbria
TASTE SHOW #TS1G30
Source from luhu.jp
Heat the olive oil in a large nonstick skillet over moderate heat and
stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and
cook, stirring, for 1 minute. Raise the heat slightly and add the
bell peppers. Cook, stirring for 2 minutes. Add the zucchini and
yellow squash and cook, stirring for 2 minutes. Season with salt and
pepper and set aside.
Cook the pasta in a large kettle of boiling salted water for 4
minutes. Drain the pasta and rinse it with cold water.
Heat the butter in a medium-size heavy saucepan over moderate to
moderately high heat until it becomes a medium nutty brown, being
careful not to burn it. Stir in the flour, rosemary, sage and bay
leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk
and cook, stirring, for 4 to 5 minutes, or until sauce is very
thick--the consistancy of sour cream. Strain the sauce and season
well with salt and pepper. Cool slightly.
Return the pasta to the same large kettle and stir in the sauce. Add
the vegetables and 1 cup grated fontina and blend completely. Place
the mixture in a deep earthenware or glass baking dish (about 9
inches by 13 inches by 2 inches). Sprinkle with the remaining
fontina. Bake for 20 minutes, until the pasta is brown and crunchy on
top. Yield: 6 servings
Suggested drink: Sauvignon, Castello della Sala, Umbria
TASTE SHOW #TS1G30
Source from luhu.jp
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