| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Casserole, Cheese, Italian, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
|
Onion, thinly sliced |
| 1 |
|
Clove garlic, minced |
| 4 |
|
Bell peppers, see note |
| 2 |
|
Zucchini, see note |
| 2 |
|
Yellow crookneck squash |
|
|
*see note |
|
|
Salt and pepper, to taste |
| 8 |
oz |
Penne pasta tubes |
| 3 |
T |
Unsalted butter |
| 3 |
T |
All-purpose flour |
| 2 |
|
Sprigs fresh rosemary |
| 4 |
|
Fresh sage leaves |
| 1 |
|
Bay leaf |
| 1 1/2 |
c |
Milk |
| 1 1/4 |
c |
Grated Italian fontina |
|
|
cheese |
INSTRUCTIONS
PREP NOTES: 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 ounces each), cut crosswise into thin slices, then into thin
strips Rinse the herbs. They may be left whole or coarsely chopped.
They are used to infuse the white sauce and will be removed when
strained. PREP: 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. Preheat the oven
to 425 degrees. 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 (from TV Food Network) SHOW #TS1G07;
hosted by David Rosengarten. Notes: The New Mac and cheese taps into
it's Italian Roots. Fontina, vegetables, Penne. >from Pat Hanneman
(Kitpath) 98Mar12, a McBuster production Recipe by: Dean and Deluca
Cookbook, Rosengarten Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Mar 12, 1998
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