| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Heavy cream |
| 6 | Cloves garlic, crushed | |
| 1/4 | c | Butter |
| 1/2 | ts | Salt |
| 1 | lb | Fruliano cheese, grated |
| 1 | lb | Pasta |
| Olive oil | ||
| Romano cheese |
INSTRUCTIONS
In a small sauce pan, melt the butter and ligthly saute the garlic. When bubbly, wisk in the cream and season with salt and fresh pepper to taste. When hot, cover and turn off the heat, and let it sit while you start the pasta then grate the cheese. Oil a 2-qt. casserole dish and set the oven to 350 degrees. When your pasta is done, drain it well, then toss it with the cream mixture. Mix in the grated cheese well (it will start to melt and will try to lump). When consistent throughout, pour into casserole and sprinkle with Romano and a few bits of butter. Bake for about 20 minutes. Serves two gluttons, four normal eaters, and six disciplined dieters. An especially good salad, and lots of it, is the trick here! Posted to rec.food.recipes by sylvia@itrc.on.ca on 1995n, .
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