6 tbsp Unsalted butter
1/2 cup Minced shallots
1/2 lb Shiitake or other wild mushrooms, thinly sliced
Salt and pepper, to taste
1/2 tsp Dried thyme, crumbled
1/2 tsp Dried rosemary, crumbled
2 tbsp Snipped fresh chives or minced parsley
FOR THE SAUCE
6 tbsp Unsalted butter
3 tbsp Flour
2 cup Milk, heated
4 oz Grated Italian fontina cheese
4 oz Grated mozzarella cheese
4 oz Crumbled gorgonzola cheese
1 cup Freshly grated Parmesan cheese
Freshly ground nutmeg, to taste
Salt and pepper, to taste
12 Oven-roasted tomatoes
12 oz Medium-size pasta shells, cooked and drained, (up to 16)
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Preheat oven to 350 degrees F. In a skillet melt 3 tablespoons of butter. Add shallot and cook, stirring occasionally for 3 minutes, or until softened. Add the mushrooms, salt and pepper, thyme, and rosemary. Cook, stirring occasionally for 2 minutes more or until the mushrooms are lightly golden. Transfer mixture to a bowl and stir in chives or parsley and set aside. Now make the sauce. In a saucepan set over moderately low heat melt butter, add the flour and cook the mixture, whisking, for 3 minutes. Add milk, bring mixture to a simmer, whisking, and simmer, stirring occasionally for 5 minutes or until lightly thickened. Remove saucepan from the heat and stir in the fontina, mozzarella, and gorgonzola and 2/3 cup of the Parmesan cheese, a little at a time, until well combined. Season to taste with salt and pepper. To assemble the gratin; in a large bowl toss the pasta with the mushroom mixture. Add 3/4 of the sauce and stir gently to combine. Using remaining 3 tablespoons of butter, butter a 2 to 3 quart ratin dish arrange pasta and diagonal rows of the tomatoes. Top evenly with remaining sauce. Place in oven and bake for 25 minutes or until bubbling and golden.
Yield: 6 servings
PASTA MONDAY TO FRIDAY SHOW #PS6511 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 1, 1997
Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997
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