| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fettuccine |
| 4 |
tb |
Butter |
|
|
Or |
| 1/4 |
c |
Olive oil |
| 6 |
|
Cloves garlic; pressed |
| 2 |
tb |
Chives; minced |
| 2 |
tb |
Fresh parsley; minced |
| 1 |
c |
Goat milk |
| 8 |
oz |
Soft fresh goat cheese |
|
|
Or |
| 15 |
oz |
Goat milk ricotta |
| 3/4 |
c |
Dry aged goat cheese; grated |
INSTRUCTIONS
Cook fettuccine al dente. Melt butter or oil over low heat, add garlic,
chives and parsley. Sauté.tow minutes. Heat goat milk in a saucepan over
low heat and stir in soft goat cheese until it is dissolved. Do not boil!
When hot, add the butter, chives and parsley mixture, the drained noodles,
1/2 cup of the grated cheese and place in oiled casserole. Bake covered at
350F for 45 minutes. Uncover, top with remaining grated cheese, and bake
another 15 minutes or until top is golden. Serve immediately.
Per serving: 1083 Calories (kcal); 110g Total Fat; (89% calories from fat);
11g Protein; 18g Carbohydrate; 152mg Cholesterol; 597mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 22 Fat;
0 Other Carbohydrates
Recipe by: American Dairy Goat Products Association
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