| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Pasta, Cheese/past |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Dried fedelini |
| 2 |
tb |
Chicken broth |
| 4 |
tb |
Softened butter |
| 1/3 |
c |
Aged hard cheese, grated Parmesan, Pecorino or Romano |
|
|
Monterey Jack cheese |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
In a large pot bring salted water to a boil. Add the fedelini cook for
about 8 minutes or until "al dente". Meanwhile, in a saucepan bring the
broth to a simmer and then take off heat. Whip in the butter and season to
taste with salt and pepper. Drain the pasta, transfer to a serving plate
and toss with the buttered broth and grated cheese and lots of freshly
ground black pepper.
Yield: 2 servings MONDAY TO FRIDAY PASTA SHOW #PS6517 Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer, 4paws@netrax.net
Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6517 Posted to MC-Recipe Digest
V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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